Name: Pork and Cabbage Stewed Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Chinese cabbage; 100g pork; 1 piece Vermicelli; 5g Peanut oil; 1g salt; 0.5g Chicken Bouillon Powder; 5g Soy sauce; Xiao Xu shallot; Xiao Xu pepper; Some Plain Water; Xiao Xu star anise; Xiao Xu ginger

Pork and Cabbage Stewed Vermicelli

by Not being a fairy for many years

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Chinese cabbage is our main dish every winter.
Because I have eaten since I was a child, I really have eaten enough. I didn't eat it for more than ten years. Eat all kinds of vegetables in greenhouses that are out of season.
In recent years, I feel that it is still in line with the season and eating seasonal vegetables is healthier. No, pick up this dish again.
Not to mention, after trying hard, I found that the taste is so delicious. "

Pork and Cabbage Stewed Vermicelli

1. Pork belly.

2. Cut thick slices.

3. Heat the pan with cold oil.

4. Put pepper and star anise.

5. Put table salt.

6. Put the pork slices and stir fry.

7. Pieces of meat are raw.

8. Chopped green onion and ginger.

9. Stir fry with green onion and ginger.

10. Stir-fry the scallion and ginger scent, and put light soy sauce.

11. Wash the Chinese cabbage, so that the leaves of the Chinese cabbage have a good yellow-green taste. The taste of pure white is not good.

12. Tear into pieces by hand.

13. Pour the cabbage and stir fry.

14. Stir-fry until the cabbage is broken, and it must be fried until the color is broken, or it tastes bad.

15. Take vermicelli.

16. Rinse with clean water.

17. Put it in the cabbage.

18. Add water.

19. Try to soak the vermicelli in water as much as possible.

20. Simmer on medium and low heat until the vermicelli is soft and not rotten. Basically, the soup is not thick enough. Add chicken essence to improve the freshness. If there is coriander, add coriander to taste more special.