Stewed cabbage with pork and vermicelli(zhu rou fen tiao dun bai cai )

Stewed cabbage with pork and vermicelli

Introduction:

Production steps:

Step 1: Boil the water in the pot, put in the sliced pork, scald until the water boils, remove and wash, drain the water.

Step 2: put 1 teaspoon oil in the pot, put in the pork, stir fry over low heat until yellowish and oil comes out.

Step 3: pick up the meat, put in rock sugar, stir fry over low heat to make it brown. Stir fry the meat until it is evenly colored. Add scallion, star anise, ginger slices and Huadiao wine. Stir fry until fragrant. Add 1 200 ml of water and all seasonings, cover and bring to a boil. Turn to low heat and simmer for about 60 minutes

Step 4: in the middle of boiling, remove the scallion and ginger slices, soak the vermicelli in warm water in advance until soft, when the water in the pot is 1 / 3, put in the soft vermicelli and cabbage. Open the lid and cook over medium and small heat. The time for the noodles to cook is slightly longer. Finally, cook until the noodles soften.

Materials required:

Pork: 400g

Cabbage: half a piece

Sweet potato noodles: 150g

Star anise: 2

Beijing onion: 1

Ginger slices: 3

Rock sugar: 8g

Soy sauce: 2 tbsp

Salt: 1 / 2 tsp

Veteran: 1 teaspoon

Flower carving wine: 1 tsp

Note: 1, do this dish, the amount of spices should not be too much, each can put a little bit, so as not to cover up the flavor of the meat itself. 2. There are many kinds of vermicelli in the market. I prefer sweet potato vermicelli. Before using vermicelli, soak it in warm water. Don't soak it in boiling water or cook it. After the pot, boil for 10 minutes, time is not too long, otherwise easy to break in the pot.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Zhu Rou Fen Tiao Dun Bai Cai