1. Soak the vermicelli in advance to soften, cook in a pot of boiling water, remove and drain for later use.
2. Cut the pork belly into thin slices, tear the water-fat fungus into small pieces, shred the green onion and ginger, cut the dried red pepper into circles, and slice the garlic.
3. Cut the cabbage into small pieces.
4. Pour more oil into the pot than usual for cooking, and stir fry with star anise over low heat to create a fragrant flavor.
5. Add pork belly and stir fry until spitting oil.
6. Add green onions, ginger, and dried chili and continue to stir fry.
7. Pour in cooking wine and soy sauce to color.
8. Add the cabbage and stir fry until the cabbage leaves become soft.
9. Add the drained vermicelli and fungus, stir fry and simmer for a while.
10. Add five-spice powder and salt.
11. Add the garlic slices and stir fry until the garlic is fragrant.
12. Pour in 1 spoon of light soy sauce and add sugar to taste.
13. Take out the pan and serve.
Tips:Stir fry this dish with more oil than usual. Stir-fry pork belly until the fat is forced out. It is best to drain the vermicelli after it is cooked. The cabbage has a large water content. After being stir-fried, the water is just absorbed by the vermicelli. The taste is good.
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