Step 1

There are a lot of things to cut in this dish, don’t worry, the steps after cutting are extremely simple. 1) Wash all the vegetables, cut the green onion after two, throw away the outermost layer of skin, peel and slice the carrots, remove the roots and cut the cherry tomatoes in half, remove the roots of the whitening mushrooms, remove the roots of the Chinese cabbage and move it horizontally from the middle to the second (that is, divide the cabbage into two sections). 2) Cut the bacon into sections, wash and slice the pork belly, and take out the sauerkraut.

Step 2

1) Take a deep pan, heat the pan over high heat for a while, turn to medium heat, pour in some oil, fry the bacon until slightly charred, add the carrots, and stir-fry. 2) Stir-fry for a while, then turn to high heat, pour in boiling water until it completely submerges the ingredients in the pot (don’t be afraid of adding too much water, just be afraid of adding less dry burning), add pork belly, whitening mushrooms, sauerkraut, cherry tomatoes, and cabbage at the top. 3) Pour the broth from the ingredient package into the pot, bring to a boil over high heat, turn to medium heat and simmer until the carrots are cooked and soft (10-15 minutes), then turn off the heat and eat.