Crispy Pork Stewed Vermicelli

Name: Crispy Pork Stewed Vermicelli
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Vermicelli; Some parsley; Some Flour; Some egg; Some Five spice powder; Some pepper; Some salt; Some Cooking Wine; Some Soy sauce

by Honey kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Crisp meat is a common food name in all parts of our country, mainly found in Shandong and surrounding places. Produced in the old time in Shandong during the New Year's Day and used for food. It is made of lean pork, wrapped in flour and fried. The characteristics of this dish are crispy, tender, refreshing, fat but not greasy. My method is still my mother's method that I vaguely remember. Compared with the traditional method, there is one less steaming process, but it does not affect its fragrant and glutinous taste. Taste, the smell of mother, the smell of Chinese New Year, the smell of childhood! "

Crispy Pork Stewed Vermicelli

1. Choose meat and cut meat, premium pork belly for Korean barbecue

2. Marinate the cut meat with five-spice powder, pepper, light soy sauce, cooking wine and a little salt for 30 minutes

3. Add water and paste to the flour, beat in the eggs and mix well

4. Marinated meat

5. Fried in 70% hot oil

6. Golden yellow meat sliced out

7. When the oil comes out, add green onion and ginger to the pot and sauté

8. Put the fried crispy pork into the pot, add some water to boil

9. Rinse the vermicelli

10. Add the vermicelli, simmer for 40 minutes on low heat until the meat is crispy, add some salt and a little coriander before serving

11. It's done, great with rice

Tips:
1. You must choose five-flowered pork for crispy meat, which is fragrant but not greasy after being stewed, and glutinous but not chai!

2. You can hang the paste according to your own habits, and you can also use eggs and starch and paste. No matter what you use, it should be thicker. Because it has to be stewed.

3. A little bit of vinegar when it comes out of the pot will increase the umami taste and relieve the greasiness of the soup.