pork stewed noodles

Every time I go to my aunt's house in Northeast China, I have to ask her to make me a pot of "pork stewed vermicelli". It's so fragrant, haha! You have to ask, it's best to use Nagada pork to stew vermicelli, and it's pork belly! It tastes delicious, put some Chinese cabbage in it, and a bowl of the best fragrant rice produced in Wuchang area in Northeast China. Wow, it's more refreshing than being a god! My cousin looked at me blankly; Brother, what, were you born from starvation? Haha!
"Pork stewed vermicelli" tastes both appetites and is not greasy. It is much better than braised pork. This dish is a combination of meat and vegetables. It uses potato flour and thick vermicelli, a specialty of Northeast China. It is delicious. The steamed vermicelli is bright and soft, and it will not become sticky even if it is left for a long time. I came specially! In winter, you can also put some pickled cabbage from Northeast China in it to taste even better! Every time my aunt put some hazel mushrooms, monkey head mushrooms or linden tree mushrooms in the Northeast to add special flavor and cannot be eaten in the south. It is said that Zhang Zuolin, the warlord of Northeast China at that time, loved this bite most. Think about it, what the King of Northeast liked, could it not taste delicious?
Today, we will make this dish "Stewed with Pork and Rice Strips". We don't have hazel mushrooms or linden mushrooms at home. I improved it and used several mushrooms, which is also very good! The specific practices are as follows;