Farmers cook it in one pot

Add yeast powder and mix with warm water. The dough should be softer. Seal with plastic wrap and ferment for 40 minutes.

Cut the pork belly into pieces, add cold water, wait until the water boils and then skim, rinse with warm water, control the water and set aside.

Pick and wash the beans.

Peel the potatoes and cut into cubes. Set aside.

Cut corn into sections.

Cut the green onion, slice the ginger and pat it, wash the aniseed and set aside.

Put rock sugar and oil in a cold pot and simmer over low heat.

Make small bubbles and stir with a spatula in one direction.

When it becomes a big bubble, you can add meat.

Add the meat and stir-fry quickly to get color instantly.

Stir-fry until caramel color and some oil comes out, add onion and ginger and stir-fry until fragrant.

Add potatoes and beans and stir-fry.

Stir-fry until potatoes and beans are all oiled, add light soy sauce, dark soy sauce (a small amount), cooking wine, and salt.

Add water, aniseed, corn, bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes.

In the meantime, cook the vermicelli and set aside.

Roll out the risen dough, pour oil and spread evenly.

Roll up.

Cut into small pieces.

Stretch out a roll.

Add vermicelli.

Place the rolls in, cover and simmer for another 15 minutes.

In the meantime, mince the onion and garlic and set aside.

After 15 minutes, the rolls were cooked and the soup was gone.

Take out the rolls, add the minced onions and garlic, and turn the pot. If there is more soup, turn on the heat. If there is less soup, turn off the heat.

Perfect.

It’s time to eat...

Delicious...

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