Home-style stew

Overview

Eat it with rice, it’s nutritious and delicious!

Cut the pork belly into slightly thick slices.
Cut the potatoes into cubes and cook them in a small pot until medium-cooked. Cut the tofu into slightly thick slices.
Bagged vermicelli tastes better.
Rinse the vermicelli with cold water to make it non-sticky.
Cut Chinese cabbage into small pieces.
Pour an appropriate amount of cooking oil into the wok, a little more. Add two spoons of white sugar, turn to low heat, and stir continuously with a frying spoon. When the sugar has melted and the oil foams, add the pork belly to color, and add the ginger.
Fry the meat to dry, add cooking wine, soy sauce, pepper powder, aniseed powder, salt, stir-fry for a while, add onions, garlic, dried chili, and stir-fry again.
Add a little water, bring to a boil, add potatoes and tofu, cover the pot and simmer for about 20 minutes until the meat is tender.
Add the vermicelli, cover the pot and simmer for a while.
Add the cabbage and simmer again.
Stir-fry evenly, add chicken essence, and heat up.