Henan Stew
1.
Prepare the ingredients: appropriate amount of crispy meatballs (it depends on your preference, enough for one meal.); Chinese cabbage is cut into large pieces; vermicelli is washed (no need to soak); tomatoes are cut into pieces; parsley is cut into pieces; onions , Ginger, garlic slices.
2.
Put oil in a wok, add pepper, star anise and fry until fragrant.
3.
Add green onions, ginger, and garlic until fragrant.
4.
Add Chinese cabbage and stir fry.
5.
When the cabbage is slightly soft, add the tomatoes and stir-fry.
6.
When the tomatoes are a little bit watery, add the tomato sauce and stir fry together.
7.
Add the dark soy sauce, cooking wine, and stir well.
8.
Infuse broth or water. The amount should be just over the dish or a little more.
9.
After boiling, add crispy pork, meatballs, and vermicelli. Bring to a high heat, turn to low heat and simmer until the vermicelli is soft and cooked.
10.
Season with salt and pepper when it comes out of the pan. I used noodle soup, which saves everything, and the soup tastes more delicious. (This kind of material is usually salted, but don’t make it salty.)
11.
Put it in a container and sprinkle with coriander.
12.
Put the oil in the wok (the amount of oil is slightly more.), add the pepper and fry it until it turns black.
13.
Just pour the lining heat onto the dish. The soup is thick and fragrant. How many bowls of rice can you eat? Hehe!
