Northeast big pot dish "pork stewed vermicelli"(dong bei da guo cai zhu rou dun fen tiao )

Northeast big pot dish "pork stewed vermicelli"

Introduction:

"Every time I go to my aunt's home in Northeast China, I have to ask her to make a pot of" pork stewed vermicelli "for me, which is called Yixiang, ha ha! You want to ask, with which GADA meat stewed vermicelli best to eat, pork! It tastes delicious. Put some Chinese cabbage in it, and a bowl of delicious rice from our northeast Wuchang area. Wow, it's better than being an immortal! My cousin looked at me in a daze. Brother, why are you a starving ghost? ha-ha! "Pork stewed vermicelli" tastes appetizing and non greasy, much better than braised pork. This dish is a combination of meat and vegetable. It is made of Northeast specialty potato flour. It tastes delicious. The stewed dough is bright and smooth. It won't become sticky after a long time. It's special! In winter, you can also put some northeast sauerkraut in it. It's even better to eat! My aunt also put some northeast hazel mushrooms, Hericium erinaceus or Linden mushrooms in it every time. It's very tasty. You can't eat them in the south. It is said that Zhang zuolin, the warlord of Northeast China, loved this mouthful most. If you think about it, what the king of Northeast China liked could not be delicious? Today, we make this dish "pork stewed vermicelli". We don't have Hazel mushroom and linden mushroom at home. I improved it and used a few mushrooms, which is also very good! The specific measures are as follows; "

Production steps:

Step 1: pork, dried noodles, dried mushrooms, Chinese cabbage, scallion, ginger, star anise, Xiangye, pepper, rock sugar, rice wine, soy sauce, chicken powder.

Step 2: put star anise, prickly ash and fragrant leaves into the spice box and cover them.

Step 3: cut the scallion into ginger slices, then put the spice box and scallion ginger into the pot.

Step 4: put the pickled mushrooms together with the water into the pot to boil.

Step 5: heat up the frying spoon, add a little cooking oil, and then pour the cut pork into the pot to stir fry.

Step 6: stir fry the meat until it turns yellow and pour it into a soup pot.

Step 7: bring the pot to a boil again with high heat, pour in yellow rice wine and soy sauce, cover the pot, simmer for 40 minutes with low heat, then add the soaked vermicelli and simmer for 8-10 minutes.

Step 8: stew the noodles for 10 minutes, then season with salt and chicken powder.

Step 9: remove the spice box after mixing.

Step 10: add the Chinese cabbage, add the juice over high fire, and stir fry while collecting the juice.

Step 11: put the stewed pork noodles into the casserole with a spoon, heat the casserole, and then simmer for 5 minutes, then serve.

Materials required:

Pork: 500g

Coarse vermicelli: 200g

Dried mushrooms: 20g

Chinese cabbage: 500g

Scallion: 30g

Ginger: 20g

Star anise: 3 G

Fragrant leaves: 2 pieces

Pepper: 2G

Rock sugar: 20g

Yellow rice wine: 20g

20G soy sauce

Chicken powder: 3 G

Salt: right amount

Cooking oil: 10g

Note: this dish features: ruddy color, aroma overflowing, noodles soft and smooth, crisp meat, salty and delicious, rich taste. Warm tips: 1, to choose more layers of streaky pork, the meat should first stir fry, and then stew, so that the meat will be more fragrant. 2. Cut the meat into pieces the size of mahjong, simmer for 40 minutes with low heat, stew the meat well, then add the vermicelli. 3. The amount of soup to put the right amount, the following into all the materials, the fire can be in 5 minutes to clear the juice for the best. Big spoon of this fragrant northeast big pot dish "pork stewed vermicelli" is done, the taste is very good, for your reference!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dong Bei Da Guo Cai Zhu Rou Dun Fen Tiao