Braised Pork with Vermicelli(zhu rou dun fen tiao )

Braised Pork with Vermicelli

Introduction:

"The weather in Beijing is below zero. It's convenient and delicious to make a stew."

Production steps:

Step 1: after blanching, wash the pork, control the dry water and set aside

Step 2: soak the vermicelli at 50 ℃

Step 3: wash the cabbage and tear it into small pieces

Step 4: cool the oil in a hot pan, stir fry the pork and stir out the excess oil

Step 5: take out the excess oil, let it go and stir fry the old soy sauce wine, red pepper, Chinese prickly ash, rock sugar, onion and ginger

Step 6: stir fry evenly and pour in boiling water. Bring to a boil over high heat and simmer over low heat for about 40 minutes

Step 7: after the meat is stewed, pour in the noodles and cabbage, mix in the salt and chicken essence

Step 8: get out of the pot

Materials required:

Pork: 1000g

Vermicelli: 500g

Chinese cabbage: 1000g

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Onion and ginger: right amount

Note: warm tips: 1. Soak pork in cold water, change the water every other hour to remove blood. 2. When blanching, put cold water into the pot, and wash it with clean water after boiling, about five times, with clean water

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Zhu Rou Dun Fen Tiao