Braised Pork Belly with Moss Vermicelli

Name: Braised Pork Belly with Moss Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Moss; Some Vermicelli; Some Red pepper; Some garlic; Some ginger; Some shallot; Some Pork belly; Some salt; Some Soy sauce

by Jun Meng dark blue

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Feature characteristics of sage:
The leaf clumps of moss are upright, the plant height is 30-50 cm, and the leaves are long oval, irregular pinnately split leaves, dark green in color, shrunken leaf surface, and more hairy leaf surface. The growth period is 50-150 days. , A single plant weighs 200-350 grams. Caulis serrata has thicker leaves, strong winter nature, later bolting, good quality, less pests, and pollution-free vegetables.

Moss vegetable is a seasonal dish in our coastal areas. It is sown at the end of winter and eaten during the Spring Festival. Our locals commonly call it "Laobai". Why is it called "Laobai". I still don't understand why it is called, but this kind of dish is also very suitable. Eat in spring, it has the effects of clearing away heat, detoxifying, moisturizing the lungs and relieving the pharynx. The most common practice in our local area is stewing, stir-frying or making steamed bun fillings, which are very delicious. "

Ingredients

Some Moss
Some Vermicelli
Some Red Pepper
Some Garlic
Some Ginger
Some Shallot
Some Pork Belly
Some Salt
Some Soy Sauce

Braised Pork Belly with Moss Vermicelli

1. Moss

Braised Pork Belly with Moss Vermicelli recipe

2. Vermicelli, pork belly,

3. Scallions, ginger, garlic, red pepper

4. Soak vermicelli in warm water;

5. Replace green onion, ginger, garlic, and red pepper with a knife for later use;

6. Slice pork belly and set aside;

7. Bring water to a boil in a pot,

8. Blanch the moss in the water;

9. After blanching, put it in cold water to cool;

10. Squeeze out the water from the cold moss and cut into sections for later use;

11. Add oil to the pot, add sliced pork belly, stir up the heat on a low heat;

12. Add green onion, ginger, garlic, and red pepper to fry until fragrant;

13. Pour in soy sauce and cook until fragrant;

14. Pour boiling water quickly;

15. Put the vermicelli in the pot and simmer on low heat;

16. Finally, put the moss in the pot and simmer for 5 minutes.

17. Add salt to taste.

Tips:
1. The moss must be blanched, because this can remove the bitterness in the moss;

2. It is best to put the moss to stew, so that the green of the moss can be kept without affecting the look and feel.