Stewed vermicelli with pork and cabbage(zhu rou bai cai dun fen tiao )

Stewed vermicelli with pork and cabbage

Introduction:

Production steps:

Step 1: soak the vermicelli for a period of time and soften. Cut the pork into pieces, blanch to remove the blood powder, and set aside. Cut the cabbage into shreds.

Step 2: shred ginger, cut scallion, dice garlic, heat oil in wok, saute scallion, ginger, garlic, Zanthoxylum and star anise. Add pork and stir fry for a moment, then add sugar and soy sauce for coloring.

Step 3: add warm water, less than 1cm pork, add salt, simmer for 30 ~ 40 minutes.

Step 4: when the meat is soft, add the shredded cabbage and simmer for 5 minutes. Add in the vermicelli and stir fry until cooked, then out of the pot.

Materials required:

Pork: 300g

Vermicelli: 100g

Cabbage: moderate

Onion, ginger and garlic: right amount

Zanthoxylum bungeanum: 8-10 capsules

Star anise: 3

Fragrant leaf: one piece

White granulated sugar: right amount

Salt: right amount

Soy sauce: right amount

Note: Thank chef Zhang for his help. The vermicelli should be softened in advance, and the pork should not be too fat

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Zhu Rou Bai Cai Dun Fen Tiao