Braised Pork with Vermicelli(zhu rou dun fen tiao )

Braised Pork with Vermicelli

Introduction:

"Braised pork with vermicelli Kwai. Just stir fry the pork out of oil, and then add seasoning, water and vermicelli. You can also wash it with clean water. When the soup is almost consumed, you can get out of the pot. The cooking time is only half an hour, and you can taste the delicious pork stewed vermicelli. It's different from the traditional method, but it's also delicious. It's suitable for office workers to make it after they go home. "

Production steps:

Step 1: after the pork is washed, cut it into small pieces with skin, and stir fry the oil directly in the non stick pot. You must stir fry the oil, otherwise you will feel too greasy when eating, and you don't put a drop of oil in the pot, and it all depends on the oil of pork itself to stir fry thoroughly

Step 2: after frying the oil, add scallion, ginger, garlic, star anise, soy sauce, oyster sauce and salt

Step 3: stir evenly, if you think the color is not enough, you can add soy sauce, then the amount of salt will be reduced

Step 4: pour in hot water, do not stir fry, so you can maximize the soy sauce color in the meat

Step 5: put the vermicelli directly on the meat and water. You can also clean it in advance. (I'm lazy and put it directly) and then cover the pot. The small fire is slowly stuffy. You can check it in the middle to see if the water quantity and color meet your requirements

Step 6: after half an hour, the soup is almost consumed and the meat is cooked

Step 7: get out of the pot, put it in the basin and eat it

Materials required:

Wuhua pork: 500g

Sweet potato noodles: 300g

Scallion: Half Root

Jiang: one piece

Garlic: Several petals

Star anise: two

Veteran: 40g

Salt: right amount

Oyster sauce: 20g

Water: 1200 g

Note: streaky pork must be fried with oil first, so that it will not be greasy when eating; after putting in the vermicelli, wait for the water to boil, it will be a small fire in the whole process, otherwise the fire will cause the soup to dry, and the meat is not yet ripe; the amount of soy sauce and salt depends on your hobbies and tastes.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Dun Fen Tiao