1. Cut pork belly into 1.5cm*1.5cm cubes and set aside
2. Chop scallions, grate ginger, wash Chinese Toona seedlings and set aside
3. Peel and cut sweet radish into 0.2cm*0.2cm cubes. Set aside
4. Cut cucumbers into 0.2cm*4cm shreds and set aside
5. Stir evenly beer and Liubiju into a paste for later use
6. Cut the parsley into 0.2cm*0.2cm, blanch in water and set aside
7. Blanch the green peas and plunge into iced water
8. Put vegetable oil in a pan, add the star anise and stir-fry for 30 seconds, then add the chopped pork belly and stir-fry until golden brown. Add grated ginger, add well stirred yellow sauce, cook slowly on low heat for about 40 minutes
9. Keep stirring with a spoon to prevent to pot pasting
10. Put water in a pot to boil, start to roll the noodles and cook them for about 5 minutes, until their white core disappear
11. Put the noodles in a service plate and cover with the sauce
12. Serve with a decoration of sweet radish, Chinese Toon seedlings, parsley, cucumber and green peas