1. Prepare the main ingredients, Chinese cabbage, pork and vermicelli; I don’t like fatty meat, so I use pure lean meat, which will be more fragrant if I use pork belly
2. Break the Chinese cabbage to the old gang, tear them into large pieces for later use
3. Soak the vermicelli in warm water, cut into 15 cm long sections and set aside
4. Slice pork, cut coriander into sections, prepare star anise and chopped green onion
5. Heat up the wok, add the star anise and fry it for a fragrance, then add the chopped green onion to fragrant
6. Add pork slices and stir fry over medium heat until the color changes
7. Pour in the light soy sauce until fragrant, while removing the raw taste of the soy sauce
8. Add the cabbage and stir fry. It is not easy to fry at first, because the cabbage leaves are very firm, but after a while, the leaves will become softer.
9. As shown in the picture, when the cabbage is fried until all the cabbage is softened, the big pot that was full is now more than half of the pot left.
10. Add hot water to 2/3 of the height of the cabbage, turn to medium-low heat and simmer for 2 minutes
11. Add salt and chicken essence to taste
12. Add the soaked vermicelli, turn it over, soak all the vermicelli in the soup, simmer for 5 minutes, turn off the heat until the vermicelli is soft
13. Put it out of the pot and put it in a large bowl, sprinkle with coriander and serve
Tips:1. Chinese cabbage must be fried before it is fragrant, otherwise the moisture is too high and it will not taste good;
2. Soak the vermicelli in advance to soften, and simmer dry vermicelli for a long time.
