1. Prepare the fried crispy meat in advance
2. Peel the scallions, ginger, and garlic, clean and cut them into chopped green onions, ginger slices, and garlic slices, and wash one star anise.
3. Take about 6 leaves of Chinese cabbage, rinse and drain the water, cut into cabbage segments for later use
4. Rinse the vermicelli and soak in warm water for about 5 minutes to soften the vermicelli
5. Soak the fungus in advance, wash the root impurities and drain the water for later use
6. One coriander, remove the old leaves and roots, rinse and cut into coriander segments for later use
7. Add appropriate amount of peanut oil in a hot pan, sauté the chopped green onion, ginger slices, garlic slices, and star anise until fragrant, pour in the prepared crispy pork and stir-fry evenly
8. Cooking wine, light soy sauce
9. Pour in the chopped cabbage cubes and fungus and stir-fry evenly until the cabbage becomes soft
10. Pour in the right amount of water, add the vermicelli and add some salt to taste, use a stir-fried shovel to press the vermicelli to immerse it in the soup
11. Cover the pot and simmer for about 10 minutes to allow the ingredients to mature and turn off the heat
12. Sprinkle in coriander, add a little chicken essence to taste
13. Stir evenly
14. Installed, finished!
