Stewed Vermicelli with Shredded Pork and Cabbage

Name: Stewed Vermicelli with Shredded Pork and Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Lean meat; 1/2 a piece cabbage; 1 piece green pepper; 1 carrot; bowl Vermicelli; Some oil; Some salt; Some Soy sauce; 1 tsp starch; a little Cooking Wine; Some Hot water; 2s Chives

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I like to eat vermicelli, and this dish of cabbage fried vermicelli is one of my favorites. Cabbage is also called cabbage and lotus cabbage. The name varies from place to place. Its taste is crisp and tender, and it takes no time and time to fry. The meat and vegetables are delicious. The vermicelli varies from place to place. There are sweet potato and potato. There are different tastes, and we will not praise or criticize here. Today, I will tell you how to stir-fried cabbage vermicelli without sticking, not sticking, and not broken. This is what I have explored over the years.
Although this dish is very common, not everyone can cook it well. The cabbage should be crispy and tender, and the vermicelli should not be crumbly and tasty. Even if the meal takes 20 minutes and a half an hour, the vermicelli is still distinct and not sticky. If you put the shredded pork with stir-fry, it will be more fragrant. The shredded pork is tender and tender. It is definitely a good dish for wine and rice. After reading my practice, I will ensure that everyone can learn it and let you show your hand in front of family and friends. "

Stewed Vermicelli with Shredded Pork and Cabbage

1. Clean cabbage, green peppers, carrots, and chives. Soak the vermicelli in warm water in advance. Freeze the lean meat in the refrigerator and cut it into fine strips;

Stewed Vermicelli with Shredded Pork and Cabbage recipe

2. Put a teaspoon of starch, a little salt, and cooking wine in the shredded pork to taste;

3. When marinating the meat, take care of the ingredients: remove the stems and cut the cabbage into thin strips;

4. Remove the stems and seeds of the green pepper and cut into thin strips;

5. Carrots are sliced diagonally, and then shredded; in order to keep the shape consistent with the vermicelli, cut into filaments as much as possible for the above three materials;

6. Pour a little oil in the wok. I used Joyoung AIR non-stick wok. The anti-sticking effect is very good. Just put a little oil in it. After the oil is hot, put the three kinds of vegetable shreds into the wok and stir fry. , Sprinkle a little salt and serve as soon as it becomes soft;

7. Pour a little oil while the pan is hot. Do not wait for the oil to heat up. Put the shredded pork into the pan. Use the tip of a spatula or chopsticks to quickly scatter the shredded pork, because each shredded pork is coated with oil, as the oil temperature rises. High, each piece of meat is distinct; once the shredded meat changes color, pour an appropriate amount of soy sauce to mix;

8. Pour in the right amount of hot water. At this time, the pot is hot. Pour in cold water will destroy the coating of the pot. Even the best pot will be damaged. So in order to extend the pot life, please treat the pot well; wait for the soup to boil. After opening, put the noodles in the pot. The noodles are more appetizing with soy sauce, so the soy sauce can be a little bit more; because there is salt in the shredded pork and vegetables, the noodles are easy to absorb the soup, so the soup is no longer put in it;

9. After the soup is boiled again, pour all the previously-fried vegetables into the pot and stir-fry for a few times to turn off the heat and get out of the pot. The fried noodles are delicious and non-sticky. All the dishes are cooked, but they still retain the crispness and bright color. The pork shreds are also distinct and tender. The soup is slightly more, the noodles will continue to inhale the vegetable soup while you eat, and the noodles will be softer and more delicious.

Tips:
1. Vegetables can be adjusted according to the taste and season, such as green garlic, pepper, onion, can be fried in this way, crisp and tender, not stale and not sticky;
2. Soak the vermicelli in warm or cold water, which can save time; if you use hard vermicelli directly into the pot, you will need to put more soup, but the taste of the meat will be affected, so it is better to soak it in advance before adding it to the pot. it is good.