Step 1

Wash and slice the scallion and ginger. Peel potatoes and sweet potatoes. Then cut into slices.

Step 2

Remove the root of coriander and rape flowers. Wash and slice cabbage. Cut pickled cabbage into slim strips. Soak vermicelli into the water until soft.

Step 3

Put the pork belly into the cold water. Bring to a boil then turn to small heat to boil until cooked. Use a chopstick/knife/fork to pierce and test whether it is fully cooked. Remove from heat and allow to cool.

Step 4

Cut the cooked pork belly into thin slices. (the thinner the better)

Step 5

Add oil and preheat the wok. Fry ginger and garlic slices until fragrant.

Step 6

Add pork belly slices. Stir-fry for 1 minute. Add pickled cabbage strips and stir-fry evenly.

Step 7

Pour into 6 bowls of chicken soup until cover pickled cabbages and sliced meat.

Step 8

Bring to a boil. Season with salt, sugar, cooking wine leek sauce and white pepper powder.

Step 9

Bring to a boil. Skim the floating foam. Drizzle with chopped coriander before serving. Serve and blanch with other hot pot ingredients.