1.Preheat the pot, the pork belly in batches fried on both sides until golden brown. During this time, pour out excess grease to prevent splashing. 2.Remain about 3 tablespoons lard in the pot, add ginger, garlic, star anise, bay leaf and dried red pepper stir fry 5 minutes together to the incense. 3.Put in meat, Pleurotus eryngii and dried bamboo stir fry for 5 minutes. Then add yellow rice wine, light soy sauce, dark soy sauce and sugar continue to stir fry 5 minutes to the incense. 4.Pour in water to boiled, then cover the lid and turn to medium or small fire to simmer for 40 minutes. Flavor with salt and remain the soup. 5.Put 1 tablespoon lard in another pan, add the cooked spaghetti (cook spaghetti and mix with olive oil) and 6 tablespoons stew soup. 6.Stir fry until the soup fully cover noodles, and then mixed with pork belly, soaked dried bamboo and Pleurotus eryngii to enjoy.
