#trust之美# Stewed Pork and Bean Sprouts Vermicelli

Name: #trust之美# Stewed Pork and Bean Sprouts Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 250g Soy sprouts; A handful Sweet potato vermicelli; Some Five spice powder; Some Soy sauce; Some salt; Some Cooking oil; Some ginger; Some shallot

by Happy and happy

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I have always liked soybean sprouts, especially the soybean sprouts stewed with vermicelli. Of course, pork must be used. The fat in the pork must be used to make the bean sprouts and vermicelli more fragrant. It may be due to genetics. Now my eldest daughter also likes to eat this pork and bean sprouts stewed vermicelli. Two days ago, she saw a new batch of sweet potato vermicelli in the supermarket, so she bought a large amount, enough to stew several times Up.
As a person from the north, this kind of stew is definitely on the table. When I was young, my mother used to stew a pot like this, and it could be eaten a lot with steamed buns or rice. Especially the vermicelli, which is smooth, soft, elastic and chewy, because it is soaked in pork fat and stewed vegetable soup, which is particularly fragrant. "

Ingredients

#trust之美# Stewed Pork and Bean Sprouts Vermicelli

1. Pick and wash soybean sprouts;

2. Cut pork belly into thin slices;

3. Rinse the sweet potato vermicelli and set aside;

4. Heat up the wok, put a proper amount of cooking oil, put the chopped green onion and ginger into it and sauté;

5. Put in the meat slices and stir fry;

6. Stir-fry on low heat until the meat slices change color and the fat in the fat is simmered out;

7. Add appropriate amount of light soy sauce and stir fry for color;

8. Put in the washed soybean sprouts and stir fry;

9. Put the right amount of hot water in the pot and put the sweet potato vermicelli in; try to use more water, because the vermicelli is not soaked in advance, it will be very absorbent;

10. The vermicelli becomes soft when heated, then turn to medium and small fire after the high fire is boiled;

11. Put appropriate amount of salt and five-spice powder to taste, cover the pot and simmer until the vermicelli is cooked through medium-low heat; because the vermicelli is sticky, you need to open the lid and flip the bottom of the pot with a spatula to check whether the water is sufficient;

12. When the vermicelli is cooked through and the soup is almost ready, it is fine;

13. Serve it on a plate, and you can start eating.

14. The vermicelli is soft and glutinous, soaked in gravy, which is especially delicious. You can also soak the vermicelli in advance before putting it in the pot, which will save time in the pot. However, although this method of putting dry noodles into the pot takes a little longer, it is more delicious.

Tips:
To cook this dish, meat must be used to make it delicious, and I personally think that pork belly is the most suitable, because it is fat, lean and fragrant and not greasy. When frying the meat, use less cooking oil and stir fry the fat in the pork belly. When eating, all the oil in the meat has gone to the dishes, and the meat is not greasy and delicious. If you can eat spicy food, you can also add a few dried chilies and scallion ginger to sauté fragrant, so that this dish will be a bit spicy and very good! But no one in my family can eat spicy food, so this is omitted.
In addition, the noodles can be soaked in advance to soften, or they can be cleaned and put into the pot dry. The latter requires more water;