Braised Pork and Cabbage Vermicelli

Name: Braised Pork and Cabbage Vermicelli
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Vermicelli; Some pork; Some Minced garlic; Some Very Fresh Soy Sauce; Some Old wine; Some Dried chili

by Milk tea cooker

4.7 (1)

Favorite

5

Difficulty

Normal

Time

15m

Serving

3

In the winter of northerners, every household piled up some Chinese cabbage. A hot pot of Chinese cabbage stewed vermicelli was brought out. The whole family surrounded the kang, and it was peaceful. Although it is still far away from winter, we planted cabbage and pork stewed vermicelli last night. They all said it was delicious, and they continued to stew it tonight, and the juice was just right. Slightly spicy and clean in three to two minutes. The sea bass soup was stewed and served to You Xiaopen, and he licked the plate in two minutes. There is no need for delicacies of mountains and seas in life, and casual meals are enough!

Ingredients

Braised Pork and Cabbage Vermicelli

1. Wash the Chinese cabbage and cut into sections

2. Sliced meat

3. Boil a pot of hot water and soak the vermicelli. At this time, use scissors to cut the vermicelli. (I didn't fully soak it, so it takes only three or four minutes to brew in hot water. If the soak is too soft, it will not be easy to stew for too long, so it is not easy to taste. When cutting it, don't cut it too short.)

4. Rinse the soaked vermicelli in cold water and use less oil to prevent clumping. Or you can loosen it by flushing with water before putting it in the pot.

5. Heat up the oil in a hot pan, add the cut flowers and stir up the oil. (If you like spicy food, it’s better to put some dried chili peppers at this time. A kid at home doesn’t like spicy food, so I always put some dried chilies in until the vermicelli is about to collect juice.)

6. Add appropriate amount of old wine and soy sauce to sauté fragrant pork

7. Add Chinese cabbage and stir fry

8. Stir-fry the cabbage, wrap it in the sauce and put it in the noodles. At this time, add some very fresh soy sauce to adjust the seasoning. Add minced garlic. Pour half a bowl of water and a horizontal line of vermicelli. The high heat is simmered and turned to medium heat.

9. Stew until the vermicelli is collected, add some salt and chicken essence.

10. Sprinkle some chopped green onions.

11. It's not an exaggeration. We ate the vermicelli for two days in a row. Not at all left! It's not greasy and you can eat it as it is. A word from Yongbao: Mom, this is the Chinese version of spaghetti. Delicious

Tips:
In fact, the steps are very simple to sum up:
Step 1:: Stir-fry the meat, add the old wine, soy sauce and fry until fragrant.
Step 2: Add Chinese cabbage, stir-fry the noodles covered with sauce, and add hot water to the noodles. Step 3: Add some soy sauce for color and freshness. Stir-fry, add water and vermicelli to a level, simmer on high heat and turn to medium heat to collect the sauce. Add salt chicken bouillon and sprinkle some chopped green onions.

Is it simple?