1. Cut the pork belly, cut the potatoes into pieces, soak the vermicelli in water in advance, and prepare the green onion, ginger and garlic aniseed.
2. Put oil in the pan, add pork belly and stir fry.
3. Add green onion, ginger, garlic leaves, cinnamon and pepper, stir fry for a while.
4. Add half a tablespoon of Pixian bean paste and stir-fry for the red oil.
5. Add potatoes and stir fry for a while.
6. Add warm water to cover the meat, then cover the pot and bring to a boil over medium-high heat.
7. After the water is boiled, add an appropriate amount of salted chicken soy sauce and oil-consuming pepper, stir fry evenly, change to medium heat, continue to cover the pot and stew until the potatoes are soft.
8. Then spread the vermicelli on the top, cover the pot, and continue to suffocate for about three minutes.
9. It's so stuffy that the fans can get out of the pot when they become soft.
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