Baby Vegetable Stewed Vermicelli
1.
First wash the baby cabbage and cut off the roots.
2.
Cut into small pieces.
3.
Soak the vermicelli in warm water.
4.
Prepare scallions, ginger, and pork cut into large slices. It is best to choose pork belly.
5.
Just blanch the enoki mushroom with hot water.
6.
From the pot, add a tablespoon of vegetable oil and a little pepper to fragrant.
7.
Add green onion, ginger and garlic, sauté until fragrant, then add pork slices and stir-fry evenly.
8.
Pour baby cabbage and stir fry a few times over high heat.
9.
The enoki mushrooms are also drained and added.
10.
Then add the stock, a little salt, a bowl of water, and stir well.
11.
If you like spicy taste, you can add a little more millet pepper.
12.
Cover the lid, turn to low heat, and simmer for about ten minutes.
13.
Then add the vermicelli, if the soup is too little, add a little water appropriately.
14.
Simmer on medium-high heat for a few minutes, sprinkle with chopped green onion.
15.
Put it on the plate, sprinkle some chopped green onion and millet pepper to decorate and you're done.
Tips:
1. The broth selection here is the stock cubes from the supermarket, and the broth prepared at home is better.
2. After adding the vermicelli, be sure to pay attention to the soup, don't stick to the bottom, soak the vermicelli in warm water in advance, and it does not need to be simmered for too long.
