Kale Vermicelli with Minced Meat

Name: Kale Vermicelli with Minced Meat
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece cabbage; 2 small bundles Mung bean vermicelli; 100g Pork filling; 30g Vegetable oil; 20g Soy sauce; 15g Oyster sauce; 10g Cooking Wine; a little chopped green onion; Some salt

by meggy dancing apple

4.9 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

4

Cabbage, also known as cabbage, cabbage, in addition to other names. Green cabbage is another variety we often eat. Whether it's cold salad, vegetable stir-fry, or meat stir-fry, it's crisp and refreshing, and it's delicious and served with rice. However, there are many varieties of cabbage. Choose the ball-shaped, firm, and fried vegetables to taste crisp and sweet. The plate of minced pork vermicelli, the kale is crispy and sweet, and the vermicelli is chewy, really delicious!

Ingredients

1 piece Cabbage
2 small bundles Mung Bean Vermicelli
100g Pork Filling
30g Vegetable Oil
20g Soy Sauce

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15g Oyster Sauce

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10g Cooking Wine

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a little Chopped Green Onion
Some Salt

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Kale Vermicelli with Minced Meat

1. One kale is ready

2. Cut the vermicelli to an appropriate length and soak in cold water in advance to soften

3. Fat and lean pork filling is ready

4. Cabbage cut into filaments

5. Put a little more oil in the pan, add the chopped green onion and stir fry for a fragrance

6. Pour in the meat, low heat, spread, and when it turns white, pour in some cooking, soy sauce, oyster sauce, and stir evenly

7. Add the cabbage, stir-fry for one minute, sprinkle in an appropriate amount of salt, and continue to stir-fry for another minute

8. Put the soaked vermicelli into the pot

9. Stir evenly, so that the vegetable juice can be fully absorbed into the vermicelli, if it feels dry, you can pour a small amount of water and stir evenly

10. The cabbage is crispy, and the vermicelli is soft and chewy. Let's have a bowl of rice and start eating.

Tips:
Don't fry the cabbage for too long. Stir fry a few times to hang the color. After it is evenly flavored, pour the vermicelli into the pot. If it is too dry, add an appropriate amount of water and stir fry to make the vermicelli mature and inhale the soup; but not too long to fry. , Otherwise the dishes will become rotten and the fans will become lumps.