The Delicacy of Common People [sour Cabbage and Pork Stewed Vermicelli]

Name: The Delicacy of Common People [sour Cabbage and Pork Stewed Vermicelli]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried sweet potato flour; Some Pork belly; Some Old altar sauerkraut; Some Dried chili; Some star anise; Some Cinnamon; Some crystal sugar; Some Sliced ginger; Some Soy sauce; Some Shaoxing Huadiao Wine; Some chopped green onion; Some Chicken Essence

by Delightful food temptation

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pork stewed vermicelli is a famous dish in Northeast China. The vermicelli absorbs the aroma of meat, and the meat becomes fat but not greasy. The most simple dish is the most memorable taste. This dish is Sichuan cuisine and also Northeastern cuisine. It originated in Sichuan. During the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much. After Xue Rengui was distributed to the Northeast by the government, he also brought Sichuan cuisine to the Northeast and developed it according to the local style. Northeast cuisine. "

The Delicacy of Common People [sour Cabbage and Pork Stewed Vermicelli]

1. Dried sweet potato vermicelli is appropriate, soak in blisters for 40 minutes to swell. After soaking, use scissors to cut the vermicelli into a suitable length and remove it. Drain the water and set aside.

The Delicacy of Common People [sour Cabbage and Pork Stewed Vermicelli] recipe

2. Right amount of pork belly, cut into diced meat according to your preference; appropriate amount of dried chili, star anise, cinnamon, rock sugar, ginger slices; old altar pickled cabbage, squeeze out sour water and cut into shredded cabbage for later use.

3. After the pan is heated, remove the oil, lighten the pan, add the pork belly and stir it slowly (stir out the moisture of the meat and the aroma of the meat). After the pork belly changes color, add sliced ginger and rock sugar, pour in an appropriate amount of water, stir-fry on low heat, and fry rock sugar. After the rock sugar is fried, add dried chili, star anise, and cinnamon, and continue to fry slowly. Whenever you feel that the fry is not moving, pour a small amount of water (a small amount of times) along the side of the pan to fry the oil of the pork belly to make the sugar color. All stick to the pork belly. After coloring, add an appropriate amount of soy sauce and stir fry evenly (make the color evenly stick to the pork belly), then add an appropriate amount of Shaoxing Huadiao wine, cover the pot and simmer for 15 seconds.

4. Open the lid and add an appropriate amount of water. The water should cover the pork belly, and then add an appropriate amount of salt. Cover the lid and boil, then turn to low heat and simmer for 15 minutes. After 15 minutes, add the sauerkraut, then pour in the sweet potato vermicelli and simmer until the vermicelli is transparent and the soup is transparent. Add appropriate amount of chicken essence, sprinkle with chopped green onion, and serve deliciously.