Braised Pork with Vermicelli(zhu rou dun fen tiao )

Braised Pork with Vermicelli

Introduction:

"It is said that the famous dish of Northeast China, pork stewed vermicelli, originated in Sichuan, and was revised in the Northeast according to local conditions. I think maybe it's a new version of pickled cabbage. Pickled cabbage in Sichuan is mostly pickled in jars. It's cold in Northeast China. Every family pickles cabbage in winter, so they have different characteristics. In my opinion, this dish is especially suitable for winter. Cabbage, one of the three treasures of winter, is of good quality and low price. Chinese cabbage is pickled into sauerkraut, which is easy to store and eat in winter. The fat but not greasy streaky pork, with some dry noodles and sour cabbage, can be stewed in a big pot, which makes the whole family warm in cold winter. The reason why this dish has been promoted is that in winter, the raw materials are convenient, and it's not easy to cool when it's made in a big pot. It's really good to match meat and vegetables. It's really good... It's a very good winter recipe. Let's all start with it... "

Production steps:

Step 1: prepare the raw materials and soften the dry powder strips in advance

Step 2: put proper amount of water in the pot, add some salt, and cook the vermicelli to 8 minutes

Step 3: soak cabbage with water

Step 4: soak the cabbage and cut it into small pieces

Step 5: slice ginger and garlic, and cut scallion into small pieces

Step 6: take out the vermicelli and rinse it with cold water

Step 7: put proper amount of water into the pot, add fragrant leaves, cinnamon, a little ginger, cooking wine, and add pork to cook

Step 8: cut the cooked pork into slices, not very thin

Step 9: put a little peanut oil in the pot, stir fry pork

Step 10: add onion, ginger and garlic, pour in some soy sauce, and continue to stir fry

Step 11: add pickled cabbage and stir fry

Step 12: add vermicelli

Step 13: put all the ingredients into the water, bring to a boil, and simmer until the soup is thick

Step 14: add appropriate amount of salt to make it salty

Materials required:

Pork: 200g

Dry noodles: 80g

Pickled cabbage: right amount

Pickled pepper: one

Ginger: one piece

Shallot: a period

Garlic cloves: three cloves

Old style: moderate

Salt: right amount

Peanut oil: right amount

Fragrant leaf: one piece

Cinnamon: a section

Cooking wine: moderate

Note: first, boil the vermicelli to eight, then cool the water, so that the vermicelli will taste better than the vermicelli directly stewed together; second, stir fry the pork for a while, stir fry the oil; third, wash the pickled cabbage, and then taste better.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Dun Fen Tiao