Braised Pork with Vermicelli(zhu rou dun fen tiao )

Braised Pork with Vermicelli

Introduction:

"Some time ago, I happened to find a northeast grain store near my home. I just poked my head in and asked," do you sell pickles? ". As a result, due to the excessive enthusiasm and forthright character of the landlady, LG and I bought a lot of northeast specialties. In the meantime, Chengdu, a southern city, was advocated as the object of comparison. According to the landlady's words, rice, oil, dried beans (mung beans, red beans, soybeans, etc.), flour, vermicelli, and seasonings (vinegar, soy sauce, etc.) in Sichuan are all inedible. People here don't know what to eat. After entering, it seemed that we were brainwashed, and we walked back with big and small bags. LG said that the northeast people, you either meet a very honest, or you meet a very smart. I bought a lot of dry goods. I've been eating northeast food recently. LG is also half a northeasterner, happy for a while. I still like to cook as I please, just delicious. Northeast vermicelli Q full of energy, the first meal must not cook too long, otherwise the second meal will powder off. This dish is very suitable for the Dai Fan family. The second meal is hot, and the meat and vermicelli are more delicious. Coupled with the spicy flavor of Sichuan erjingtiao pepper, it is a good dish for the next meal. "

Production steps:

Materials required:

Half fat and lean pork: moderate

Vermicelli: right amount

Wide powder: appropriate amount

Scallion: right amount

Ginger: right amount

Warm water: moderate

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Dry pepper: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zhu Rou Dun Fen Tiao