Home Cooking "pork Cavity Bone Stewed Vermicelli"
1.
Put the pork cavity bone pieces in a pot under cold water.
2.
Boil the water for 5 minutes to remove the froth and remove it for later use.
3.
Put the spices in a separate pot, then pour an appropriate amount of water into the old soup.
4.
Add appropriate amount of soy sauce and Shao wine to mix to remove the peculiar smell and bring to a boil.
5.
The soup is boiled and poured into the blanched bones.
6.
Use an induction cooker to reduce heat and simmer for 40 minutes.
7.
After the stew, remove the spices from the pot.
8.
Season with some salt and a little MSG for the final seasoning.
9.
After adjusting the taste of the soup, pour the noodles soaked in advance.
10.
Then use medium-high to collect the juice, and turn off the heat when the soup is reduced to 80%.
11.
Put the prepared cavity bone stewed vermicelli into a hot casserole or stone pot, which is convenient for keeping the dishes warm, and then can be served with a little embellishment.
Tips:
The characteristics of stew; the color of the dish is moist, the taste is strong, the cavity is soft, and the vermicelli is smooth.
Tips;
1. When stewing the cavity bones, use a medium and small fire. For example, using high fire will make the separation of the bones and flesh not beautiful. It is best to stew the cavity bones until they are whole and crisp.
2. The so-called old soup is the leftover stewed soup of meat or poultry after sauce, and it is called old soup when it is used for the second time or repeatedly. The more times you use the old soup, the richer the amino acids in the soup. The rich amino acids are the source of the aromatic substances in the old soup. Therefore, the old soup for the first stew or chicken stew should not be easily poured out. Just add appropriate amount of water each time you use it. Just add a little bit of spices. When making a stew, adding one or two spoons of old soup will taste very rich and delicious, even if you don’t put the meat, it will have a meaty taste.
3. It is best to bring a little bit of soup to the stew when collecting the juice, so that it will not stick to the pot or feel too dry. The noodles will be very soupy, and the soup will be absorbed by the noodles after standing for a while.
4. Pork ribs can also be used for stew, but the cavity bones will taste more fragrant because of the bone marrow and fat and thin flesh.
This autumn home-cooked "pork cavity bone stewed vermicelli" with a large stir-fry spoon is ready for your friends' reference!
