1. Cut seaweed into strips.
2. Cut the pork elbow into wide strips.
3. Raise the pot and fry the aniseed fragrant.
4. Add green onion and ginger and stir fry until fragrant.
5. Stir fry the meat strips. Put cooking wine. A little sugar.
6. Stir fry the seaweed head. Add the stock to a boil over high heat and simmer for 30 minutes on medium and low heat. Put a little oil-consuming salt.
7. Take out the pan and serve.
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