Stewed Vermicelli with Cabbage, Pork Belly and Vermicelli

Overview

Chinese cabbage, pork belly, vermicelli, and mushrooms are stewed in one pot and it's hot. It’s perfect to eat in the cold winter

Remove roots from shiitake mushrooms, wash and cut into pieces
Tear the cabbage leaves into small pieces with your hands
Onion and ginger slices
Cut the pork belly into small slices
Put an appropriate amount of vegetable oil in the pot, add the pork belly, fry over low heat until it changes color, and use up the fat
Add onions and ginger and stir-fry
Add one spoonful of dark soy sauce, two spoons of light soy sauce, two spoons of cooking wine, one spoonful of sugar, and appropriate amount of pepper powder and stir-fry
Add appropriate amount of water and appropriate amount of salt
Add the mushrooms and bring to a boil over high heat for two minutes
Wash the vermicelli and add vermicelli
Add cabbage leaves and bring to a boil
When the meat slices are cooked through, the vermicelli becomes transparent, and the cabbage is just the right color, turn off the heat and take it out
Finished product