1. Cut the pork belly into small pieces, soak the vermicelli with water, cut the green onion into sections, and slice the ginger.
2. Boil the pork belly, remove and drain for later use.
3. Heat the oil in the pot until 70% hot, add the green onion and ginger slices, and sauté the aniseed.
4. Add the blanched pork belly and 1 tablespoon of cooking wine and stir fry evenly.
5. Pour the light soy sauce and dark soy sauce and continue to stir fry.
6. Add the right amount of warm water, I used two large cups.
7. Put a piece of thick soup, cover and simmer for 40 minutes.
8. After 40 minutes, open the lid and add the noodles and simmer for 20 minutes.
9. Turn off the soup and turn off the heat, and the pork stewed vermicelli is ready!
