1. Preparation materials: a small tree of Xiayangbai (cut into large pieces with a knife), two or two pork belly (cut into thin slices), an appropriate amount of vermicelli (soak in water for 2 hours in advance), a little green onion, ginger and garlic, salt, light soy sauce, chicken essence, sugar, peanut oil Right amount.
2. Heat the pan with cold oil and stir-fry the cut pork belly. Stir-fry on low heat until the meat becomes fat-like.
3. Stir the pork belly into the picture and put the green onion, ginger and garlic, so that the stewed dishes will be more fragrant, and if I don’t like meat, I prefer to eat this kind of fat, hehe.
4. Add the chopped cabbage and stir-fry. For this, stir-fry the cabbage for about two or three minutes (when the leaves are almost cooked) before adding the vermicelli.
5. When the cabbage is about to fry, add the vermicelli and stir fry a few times, then add three spoons of light soy sauce, one spoon of salt, half a spoon of sugar, stir a few times and pour into a bowl of water.
6. Add water and simmer for about five minutes (because the cabbage is almost sautéed before, and the vermicelli is soaked in advance, so it doesn't take too long).
7. Turn off the heat and add a quarter spoon of chicken essence when the sauce in the pot is almost ready.
8. The finished product is out of the pot. My husband said that this dish is better than what I eat in Qingdao Quanjiao (a home-style restaurant that we often eat, it tastes good) restaurant. Hey, it is really rare and happy to get such a high evaluation from his old man.
