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

Stewed vermicelli with pork and cabbage

Introduction:

"It's getting colder and colder, and I want to eat something more caloric. This stewed vermicelli is a common dish in winter. The method is simple, with meat and vegetables. Balanced nutrition. It's still a good choice! "

Production steps:

Step 1: slice pork. It's easy to slice because of time

Step 2: cool the oil in a hot pan and stir fry the meat until discolored

Step 3: add soy sauce, onion, ginger and soy sauce

Step 4: stir fry until the meat is colored

Step 5: add boiling water and simmer for 15 minutes

Step 6: put the prepared noodles in advance

Step 7: when the noodles are soft, add the frozen tofu and simmer for 3 minutes

Step 8: put the cabbage at the end.

Step 9: stew until the cabbage breaks. Put in the salt and you can get out of the pot

Materials required:

Pork: 50g

Cabbage: 300g

Vermicelli: 50g

Frozen tofu: 100g

Onion: one tree

Ginger: 4 tablets

Big material: a piece

Oil: right amount

Salt: right amount

Old style: moderate

Note: time is pressing, so I made this simple version of pork stewed vermicelli. Of course, it's not as good as stewing the meat for two hours. If you have time, it's better to cut the meat into dice and stew it for two hours.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Dun Fen Tiao