Stir-fried pork with Chinese cabbage and vermicelli

Overview

How to cook Stir-fried pork with Chinese cabbage and vermicelli at home

Soak the vermicelli in advance until soft, cook in a pot of boiling water, remove and set aside.
Cut the pork belly into thin slices, tear the water fungus into small pieces, shred the onion and ginger, cut the dry red pepper into rings, and slice the garlic.
Cut the cabbage into small pieces.
Pour more oil into the pot than usual for cooking, add star anise and stir-fry over low heat until fragrant.
Add pork belly and stir-fry until oily.
Add onions, ginger, and dried chili peppers and continue stir-frying.
Pour in cooking wine and soy sauce for color.
Add the cabbage and stir-fry until the cabbage leaves become soft.
Add the drained vermicelli and fungus and continue to stir-fry and simmer for a while.
Add allspice and salt.
Add garlic slices and stir-fry until garlic becomes fragrant.
Pour in 1 tablespoon of light soy sauce and add sugar to enhance the flavor.
Remove from pan and plate.