1. Use tweezers to remove the remaining hair on the skin of the spiced pork, scrape and wash it with a knife, rinse it clean and put it into a pot, and put cold water over the spiced pork;

2. After boiling, skim the floating powder, add scallion, ginger, star anise and pepper, cover the pot and cook over low heat for 20 minutes, turn off the heat and let cool;

3. You can cook some more at a time. When you are cold, you can wrap it in a fresh-keeping bag and freeze it. When you eat it, you can take it out in advance and slice it. It can also be used to make pickled cabbage, boiled white meat, hot pot meat, etc. After freezing, it is easy to cut into thin slices by thawing slightly. I fished it out and cut it directly. The thinner the meat slices are, the better. Leave the soup for later use;

4. If the pickled cabbage is whole, you need to slice the pickled cabbage, hold the upper layer and pull it into two pieces;

5. Then fold the slices of sauerkraut together, and then cut them into thin threads with a top knife. Be sure to be thinner. Then wash the pickled cabbage shreds and knead the water for later use;

6. Heat the wok and add a little oil, add scallion, ginger, pickled cabbage and a little thirteen spiced spiced, stir-fry dry and turn off the fire;

7. Take a casserole or a small soup pot, first place half of the fried pickled cabbage, then spread the pork belly slices on it, spread all the pork slices that you don't cut well, and leave about 8 thin pork belly slices that are cut well for decoration;

8. Then put on the vermicelli soaked in cold water (I usually eat it at noon in the morning). If I don't have time or forget to soak it, I can use dry powder directly. The vermicelli must not be close to the bottom of the pot, which will stick to the bottom of the pot;

9. Spread the remaining pickled cabbage on the vermicelli, and place the beautiful pork belly slices on the pickled cabbage, which can be placed according to one's own preferences and aesthetics.

10. After filtering the broth of pork belly, pour it into the pickled cabbage and white meat pot along the edge of the pot. If you like to drink pickled cabbage soup, put more broth. After boiling over high fire, add salt to taste it. If you like to put monosodium glutamate and chicken essence, you can put some. I put matsutake mushroom powder, which is also fresh. If the taste is suitable, cover the pot and simmer for 15 minutes. You can use mashed garlic, sauerkraut soup, chili oil, soy sauce, sesame oil to make a dip, dip in white meat and sauerkraut to eat.