Home-cooked Stew
1.
Wash the pork and cut into rectangular pieces. It’s best to use pork belly if you can eat fatter.
2.
Break the cabbage into small pieces by hand. It tastes better when it is broken by hand than it is cut with a knife.
3.
Heat oil in a pan, add meat pieces and stir fry to change color, add green onion, ginger flower, pepper, star anise and stir fry for aroma, then add cooking wine, aged vinegar, light soy sauce, and soy sauce to stir fry for aroma.
4.
Add water, boil and cook for 5 minutes. The amount of water can be more appropriate, because putting vermicelli in the back will make it more draught
5.
After 5 minutes, add the cabbage pan and vermicelli and cook for 5-6 minutes. The time to put the vermicelli depends entirely on whether the vermicelli you bought is easy to cook; the cabbage is not easy to cook, so put it in and simmer for a while.
6.
Finally, add cabbage leaves and tofu soak, simmer until the cabbage is cooked through, add appropriate amount of salt and clam powder, cook for 1-2 minutes and it will be out of the pot.
Tips:
1. It is best to use pork belly stew to make it more fragrant
2. If the vermicelli is easy to cook, it can be put together with cabbage leaves
3. The soup must not be less, otherwise it will stick to the end and affect the taste
