Boil the water in the pot, put the cut pork and blanch until the water boils, pick it up, wash it, and drain the water.
Put 1 teaspoon of oil in the pot, add the pork pieces, and stir-fry over low heat until the fat turns slightly yellow.
Pick up the meat and put in rock sugar, stir-fry over low heat until caramelized. Add the meat pieces and stir-fry until evenly colored, then add Beijing shallots, star anise, sliced ginger, and Huadiao wine and stir-fry until fragrant. Add 1200ml of water and all the seasonings, cover with high heat and boil, then turn to low heat and simmer for about 60 minutes
Cook until halfway through, pick up the scallions and ginger slices, soak the vermicelli in warm water in advance until soft, when the water in the pot simmers until At 1/3, add soaked vermicelli and cabbage. Open the lid and cook over medium-low heat, and the vermicelli will take a little longer to cook. Finally cook until the vermicelli soften.