Pork and Cabbage Vermicelli
1.
Prepare the ingredients, wash the pork belly and cut into thin slices.
2.
After the Chinese cabbage is cleaned, the leaves and the cabbage are chopped separately.
3.
Soak the vermicelli in clean water and remove it, set aside.
4.
Pour an appropriate amount of oil into the pan, add the cut pork belly slices when the oil is hot, and stir-fry until the slices turn white.
5.
Then add star anise, sliced old ginger, green onion and dried red pepper and stir fry together to create a fragrance.
6.
Then put the Chinese cabbage gang into the pot and stir fry.
7.
Put the stir-fried pork belly and the cabbage gang into a casserole, add 2 spoons of light soy sauce and 1 spoon of dark soy sauce.
8.
Then add 1 scoop of Babao Sauce.
9.
Then add hot water, turn to medium heat and simmer for 2 minutes. Add the cabbage leaves and the soaked vermicelli to simmer.
10.
Stew until the cabbage becomes soft, the vermicelli becomes soft and waxy, and the heat can be turned off after the juice is collected.
Tips:
1. The leaves of Chinese cabbage and the cabbage should be cut separately. The cabbage leaves are easy to cook. When cooking, put the cabbage into the boil first, and then put the cabbage leaves. 2. If there is no Babao sauce, you can skip it, or replace it with a sauce like fermented bean curd juice.
