Stewed Vermicelli with Pork and Greens
by Pig Bunny MM
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. First, soak the sweet potato vermicelli in warm water until the soak is soft. Use the soaking time to clean the green vegetables and dried chilies, and cut the pork into thick filaments, set aside.
2. Cut the washed greens into sections, do not cut too small, and separate the leaves and stems of the greens (because the stems must be placed first, and then the leaves, otherwise the stems will not be easy to ripen).
3. 3. Preheat the wok, put cooking oil in the wok, put a little more, immediately cut the dried chili into sections with scissors, and put them directly into the wok.
4. After smelling the scent of chili, you can put pork shreds in, add a small amount of rice wine and soy sauce (I personally prefer June fresh soy sauce), add two spoons of lard made by yourself, stir-fry pork shreds, and add a small amount of water , Cover the pot and simmer the pork well.
5. Open the lid, put the green vegetable stems, stir-fry for a while, then pour the green vegetable leaves into the pot, and then stir-fry. After the stir-fry, add a spoonful of table salt and an appropriate amount of water, and then stir-fry.
6. Add the soaked vermicelli and a small amount of MSG, simmer the vermicelli and then pour it into the plate.
Tips:①When braising pork, I added homemade lard to make it more delicious;
②The stems of the greens must be put first, otherwise the greens leaves are cooked and the stems are not yet cooked. After adding the greens, do not cover the pot when braising the vegetables. Covering the lid will easily cause the leaves to turn yellow.
③ Edible salt must be added after the vegetables are cooked. Put them in too early, the vegetables will not taste good.
