1. Soak the dried rice noodles in advance to soften.
2. Remove the fascia from the pork belly, cut into fingernail-sized slices, and dice the dried tofu.
3. Pour oil in the pan to heat, pour in the meat slices and stir fry until the fat part of the meat slices becomes transparent.
4. Add cooking wine and a little vinegar (it is better not to taste the sourness).
5. Add the hot sauce and stir fry.
6. Pour diced tofu, add pepper powder, and stir fry with salt.
7. Pour in boiling water, cook for about 10 minutes, and collect the soup.
8. Sheng out and spare.
9. Wash the vegetables, wash the kelp and cut into sections, wash the thin tofu skin and shred, and chop the mustard.
10. Add water to the pot and bring to a boil, add the greens, kelp and tofu shreds to a boil, season with salt.
11. Take another pot, add water to a boil, add the soaked rice noodles and cook.
12. Put the cooked rice noodles in a bowl, pour the hot soup, add an appropriate amount of meat smashed seeds, and sprinkle an appropriate amount of chopped mustard greens.
