You asked the right person, I am from Northeast China and have a sweet tooth, making food very tasty..
Notes:
Step 1. Preparation
1. Buy longcabbagefor marinated pickles, smell it to ensure it is sour but not odd-flavored, otherwise do not buy.
2.potato starchis dry and hard
3. Cut the pickled cabbage into thin strips; if too thick like a chopstick, it won't taste good or look nice, right brother??
4. Soak the potato starch in cold water for two hours beforehand.
Step 2. Cooking Begins
1. Boil the washedpork bellyin water until half-done, then remove and cool before slicing very thinly (save the broth, it's useful)
2. In a pan, add several raw fatty meat slices (about five pieces are enough), render out the fat, then add minced garlic,cumin seedsand then pour in the broth from boiling the pork belly.
3. Add the pickled cabbage and salt; do not use soy sauce, I can't explain why, but it ruins the taste and makes it no longer sour.4. Once the pickled cabbage has heated up, add the potato starch, then wait for eight minutes. When the starch is still a bit firm, remove from heat, serve. Yum, tangy and mild Northeastern-style stir-fried cabbage with potato starch is ready. I wish I could go to your place to teach you in person and enjoy another meal at your expense; unfortunately, I am not allowed to cook now, so if you can make it, I will be extremely jealous^^^^^^^^^.Remember not to put soy sauce in, the reason is unclear, but it will lose its flavor and won't be sour anymore if you do.
4. When the pickled cabbage comes to a boil, add the vermicelli, and wait for eight more minutes. When the vermicelli has a slight bite with some firmness in the center, remove from heat and serve. Yum, lightly sour pickled cabbage stewed with vermicelli is ready. I really want to go to your house to learn this myself and have another taste. Currently, I am not allowed to cook, but if you can make it, I would be so jealous! ^^^^^^^^^^