Preparation

• step 1

  Put 500g shredded pickled Chinese cabbage and an appropriate amount of water into a bowl, soak the shredded pickled Chinese cabbage for 1hr, and squeeze off water from the shredded pickled Chinese cabbage

• step 2

  Put 20g oil and the shredded pickled Chinese cabbage (water squeezed off) into the mixing bowl

• step 3

  Put on the measuring cup, and stir-fry the ingredients at 5min/120℃/BREV2

• step 4

  Take out the shredded pickled Chinese cabbage and clean the mixing bowl

• step 5

  Put 400g chopped streaky pork, 1 star anise, and 1 teaspoon of Chinese prickly ash into the mixing bowl

• step 6

  Put 800g water, 10g ginger slices, 20g segmented scallion, and 10g cooking wine into the mixing bowl

• step 7

  Put on the measuring cup, stew the ingredients at 30min/100℃/BREV1

• step 8

  Take out the stewed streaky pork, scallion, ginger and spices, and cool and slice the stewed streaky pork

• step 9

  Put 100g sliced stewed streaky pork, fried shredded pickled Chinese cabbage, 1 teaspoon of salt, and 1 teaspoon of white pepper powder into the mixing bowl

• step 10

  Put on the measuring cup, stew the ingredients at 15min/100℃/BREV1

• step 11

  Add 300g soaked glass noodles

• step 12

  Put on the measuring cup, stew the ingredients at 2min/100℃/BREV1

• step 13

  Ready for enjoyment