Pork and cabbage noodles(wu hua rou bai cai fen tiao )

Pork and cabbage noodles

Introduction:

"In the cold weather in Northeast China, a bowl of pure northeast pork and cabbage stewed vermicelli, coupled with a bowl of rice, that is called a warm, that is called a fragrance!"

Production steps:

Step 1: main material drawing

Step 2: soak the dried vermicelli with clean water (the water does not pass the vermicelli)

Step 3: shred the cabbage

Step 4: cut the meat into thin slices, cut the green onion into scallions, and then pat some minced garlic

Step 5: add proper amount of cooking oil into the frying pan, and stir fry the meat and scallion when the oil temperature rises to 70% heat (because some people in my family don't eat fat meat very much, so I stir fry the meat first to remove the oil). After the meat is cut, add soy sauce and pepper powder, and stir fry the shredded cabbage

Step 6: stir fry evenly and add appropriate amount of water and salt

Step 7: put the vermicelli into the high heat and simmer for 15 minutes. After leaving the pot, sprinkle in the patted garlic powder and you can eat it

Materials required:

Pork: right amount

Cabbage: moderate

Vermicelli: right amount

Water: moderate

Scallion: right amount

Garlic: right amount

Edible oil: right amount

Soy sauce: right amount

Salt: right amount

Pepper powder: right amount

Note: 1. Students who like to eat meat can fill in the soup and then add pork, which makes the meat more fragrant. 2. When cutting Chinese cabbage, it must be cut along the fiber of Chinese cabbage to avoid the feeling of firewood. 3. The cabbage must be turned over to the top of the vermicelli when putting the vermicelli in the end, so that the vermicelli won't be immature.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Bai Cai Fen Tiao