Stewed spareribs with cabbage and vermicelli(bai cai fen tiao dun pai gu )

Stewed spareribs with cabbage and vermicelli

Introduction:

"Chinese cabbage is red, with thick ribs or streaky pork, it's better to have a little vermicelli, absorb enough vegetable juice and gravy, a chopstick to lift, red crystal clear, spread on the white rice - there are rice, vegetables, meat, vegetables, meat Regardless of cuisine, no rules, no weighing, just stewing together, simple, but unforgettable taste of home -- "

Production steps:

Step 1: soak the pork chops in advance to remove the blood water, there is no time to blanch;

Step 2: wash the Chinese cabbage and tear it into palatable pieces by hand;

Step 3: start a frying pan, add cool oil into the hot pan, slowly fry the spareribs over low heat until golden on the surface, and then add onion, ginger and garlic to burst out the fragrance;

Step 4: add proper amount of soy sauce and sweet flour sauce, stir fry until the ribs are colored;

The fifth step: add proper boiling water and wash the vermicelli (noodles can be soft in advance, wash without any time, put them in a straight pot, add more water and stew for a while), turn the fire into small fires, cook until the ribs are crispy and the noodles are soft.

Step 6: add the cabbage slices, stir fry evenly, continue to boil and stew until the cabbage is soft and rotten (your favorite taste);

Step 7: add proper amount of soy sauce and salt to taste;

Step 8: add a little sugar to make it fresh, stir fry evenly, turn off the heat and start the pot.

Materials required:

Chinese cabbage: moderate

Pork chop: right amount

Vermicelli: right amount

Onion, ginger and garlic: right amount

Soy sauce in soy sauce

Raw soy sauce: 1 teaspoon

Sweet flour sauce: 1 tablespoon

Sugar: 1 teaspoon

Salt: right amount

Edible oil: right amount

Boiled water: appropriate amount

Note: 1, ribs can be soaked, can also be blanched, depending on their habits and preferences; 2, vermicelli can be softened in advance and then into the pot, can also be directly into the pot, adjust the amount of water can be; 3, boiling water to a full, try to avoid midway water; 4, the taste of cabbage as you like to control the heat, like crispy less stew for a while, like soft rotten more stew for a while.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Fen Tiao Dun Pai Gu