Slice onion, ginger and garlic and cut dry chili and set aside.
Soak the vermicelli in advance.
Wash the cabbage and cut it with a knife.
Slice the pork and set aside. After cutting, marinate with a spoonful of light soy sauce and a spoonful of cooking wine.
After the oil is hot, add the pork belly and stir-fry, and add a spoonful of dark soy sauce for coloring
Add onion, ginger, garlic and dried chili and stir-fry until fragrant.
Put in the cabbage and cover the pot Let it simmer for a few minutes! If you want the cabbage to come out of water faster, add a spoonful of salt!
Add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of salt and a star anise. If available, you can also add a spoonful of soybean paste. Continue to stir-fry. If there is not much water coming out of the cabbage, you can add an appropriate amount of water, just enough to cover the cabbage.
When the cabbage is almost soft, add the soaked vermicelli and stir-fry for a few minutes.
When the cabbage is soft and the vermicelli is almost sticky, add a spoonful of chicken essence, stir-fry evenly and it's ready to serve!
(Some pictures are from the Internet, infringement will be deleted)
