1. Wash the cabbage and cut into pieces.
2. Cut the kelp into strips and tie it into knots.
3. Cut the pork into thick slices.
4. Soak vermicelli in hot water to soften.
5. Heat the pan with oil, put the green onion and ginger in the pan.
6. Add pork.
7. Stir fry until the pork is oily.
8. Add kelp and stir fry to create a fragrance.
9. Add the hot pot base and Pixian Douban.
10. Stir fry over high heat to create a fragrance.
11. Add water, dried chili and stir well,
12. Turn the lid to low heat and simmer for 10 minutes.
13. Add cabbage.
14. Stir well, cover and simmer for 10 minutes.
15. Add the vermicelli and stir well.
16. Cover and simmer for 10 minutes and turn off the heat.
17. Finished picture.
Tips:Simmer slowly.
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