Warm up stew in early winter(chu dong nuan shen dun cai zhu rou fen tiao dou fu pao )

Warm up stew in early winter

Introduction:

"It's raining outside today. It's a bit damp. It's rainy in early winter, and the air is cool. If you don't do more exercise, it's really a little cold. Two days ago, I just saw "Houchu", which said pork stewed vermicelli - a famous dish in Northeast China. But now if I go to Northeast China, it seems that few people order this dish. Generally, stews are very warm-up. Today, let's have a stew of pork, vermicelli, bean curd and cabbage. It's very delicious and warm

Production steps:

Step 1: 1. Prepare the main material: pork 3 Liang, appropriate amount of bean curd bubble, appropriate amount of dried noodles, half a cabbage.

Step 2: 2. Soak the dried noodles in cold water for 20 minutes, then use warm water when the weather is cold, so it is easy to stew and taste.

Step 3: 3. Tear the cabbage leaves by hand, tear the cabbage side into pieces, and prepare the cabbage side and cabbage leaves separately

Step 4: 4. Cut the pork into 5 mm pieces, and the meat is single, so the taste of the meat is better.

Step 5: 5. Add oil to the hot pot, add pork, stir fry the oil, add appropriate amount of dry pepper, two drops of soy sauce, and a spoonful of sugar, add color. (this picture was taken three times, and this one is the best. The pot is hot and the pot is boiling. I got a better one in a hurry.)

Step 6: 6. Add cabbage to stir fry until soft, then add appropriate amount of water, add the soaked vermicelli. Cover the pot and bring to a boil. Simmer over medium heat for about 7-8 minutes.

Step 7: 7. Simmer until about 7-8 minutes, add the washed bean curd. Cover the pan and heat for about 3 minutes.

Step 8: 8. When coming out of the pot, add cabbage leaves, stir fry cabbage leaves in medium heat until soft, add appropriate amount of chicken essence, and then sprinkle with scallion.

Materials required:

Pork: 3 Liang

Vermicelli: right amount

Bean curd: right amount

Cabbage: half a tree

Old style: moderate

White granulated sugar: right amount

Dry pepper: right amount

Shallot: moderate

Note: with the long onion fragrance, the hot pot stew is very warm. Tips: 1. The cabbage leaves are torn into large pieces, so that they can eat. 2. Some vermicelli are not easy to cook, so you must soak them first, and cut the middle of the vermicelli before cooking, so it's easy to pick them up when eating.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chu Dong Nuan Shen Dun Cai Zhu Rou Fen Tiao Dou Fu Pao