[stewed vermicelli with cabbage and meat residue] - the warmest and fattest dish in winter(bai cai rou zha dun fen tiao dong tian li zui wen nuan zui tie biao de yi dao cai )

[stewed vermicelli with cabbage and meat residue] - the warmest and fattest dish in winter

Introduction:

"Chinese cabbage is always the protagonist on the dinner table in winter, especially in the snowy winter, a bowl of steaming cabbage and pork stewed vermicelli, with a Jiaodong steamed bread, with vegetables and soup to eat, the whole body immediately warms up. Chinese cabbage and pork stewed vermicelli has fed generations, and it has also deeply influenced us. Its taste will stay in the memory forever. This time I will change pork streaky pork into pork residue. Pork residue is the residual oil residue after refining pig fat, which is called pork residue. The dish stewed with pork residue contains meat flavor. After being soaked in soup, pork residue is juicy, fragrant and very soft. In addition, the smoothness of vermicelli makes the eater blush and fragrant. "

Production steps:

Step 1: main ingredients: half a Chinese cabbage, 50g pork dregs, 50g vermicelli, by-products: green onion, ginger, garlic, red pepper

Step 2: soak the vermicelli in warm water

Step 3: change the knife of Chinese cabbage, and separate the side and leaf of Chinese cabbage

Step 4: add oil to the pot, stir fry the onion, ginger, garlic and red pepper until fragrant

Step 5: stir fry the pork residue in the pot after the seasoning is fragrant

Step 6: stir fry the pork residue until fragrant, then add the cabbage to stir fry

Step 7: add proper amount of soy sauce and continue to stir fry until the cabbage is soft

Step 8: add boiling water to stew

Step 9: put the soft noodles into the pot to stew

Step 10: add the right amount of salt

Step 11: turn the medium heat to stew for 5 minutes, put the remaining cabbage leaves into the pot and continue to stew

Step 12: stew when the soup is thick

Materials required:

Chinese cabbage: half a tree

Pork residue: 50g

Vermicelli: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Soy sauce: moderate

Salt: right amount

Note: 1. The fresh cabbage will come out of water after being heated, so don't add too much water when stewing; 2. It's not easy for the noodles to bubble for too long, and the noodles will fully absorb the soup when stewing.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bai Cai Rou Zha Dun Fen Tiao Dong Tian Li Zui Wen Nuan Zui Tie Biao De Yi Dao Cai