Pork rice noodles

Overview

Yesterday I saw the rice noodles made by my sister in her space, which aroused my greed. I will make them today too.

Soak the dry rice noodles in advance.
Remove the fascia from the pork belly, cut into fingernail-sized pieces, and dice the dried tofu.
Heat the oil in a pan, add the meat slices and stir-fry until the fat part of the meat slices becomes transparent.
Add cooking wine and a little vinegar (it is better not to taste sour).
Add hot sauce and stir-fry.
Pour in the diced tofu, add pepper powder, and salt and stir-fry.
Pour in boiling water and cook for about 10 minutes to reduce the soup.
Dish out and set aside.
Wash the green vegetables, wash and cut the kelp into sections, wash and shred the thin tofu skin, and chop the mustard shreds.
Add water to the pot and bring to a boil. Add the green vegetables, kelp segments and tofu shreds to the boil. Add salt to taste.
Take another pot, add water to boil, add soaked rice noodles and cook.
Put the cooked rice noodles into a bowl, pour hot soup over it, add an appropriate amount of meat sauce, and sprinkle in an appropriate amount of chopped mustard.