How to make a delicious pork stew vermicelli with northeast flavor? Come and practice with me!
1, take a proper amount of sweet potato powder and soak it in clear water. As it takes some time to soak sweet potato powder, it is recommended to prepare it 1 hour in advance;
2. Wash the fresh pork belly and cut it into uniform blocks. Boil the pot with cold water, at the same time, put the prepared pork belly into the pot, add 1 tbsp cooking wine to remove the fishy smell, then add an appropriate amount of onion, ginger and pepper, heat it to a boil with low fire, skim off the floating foam generated by cook the meat, and take out the meat and drain it for later use;
3. Take a clean pot, brush the oil at the bottom of the pot, put the drained pork belly into the pot and heat it with low fire, and stir-fry the oil and water. The surface of pork belly is slightly burnt, which is more conducive to improving the taste. If you eat a non-stick pan, you don't need to brush oil, and the effect is equally good! Fish out the fried pork belly for later use;
4. Leave the bottom oil in the pot, heat it on low heat, and add 5 8 rock sugar to start the sugar color. When the rock sugar gradually melts into bordeaux and bubbles, carefully put the pork belly into the pot and stir-fry it quickly and evenly, so that each piece of pork belly is evenly coated with sugar;
5. Take a proper amount of chopped green onion, ginger slices, pepper, 1 small fragrant leaves, stir-fry with pork belly, add 1 tablespoon soy sauce for seasoning, 1 tablespoon soy sauce for coloring, 1 tablespoon oyster sauce for refreshing, stir-fry quickly and evenly, and then add hot water until the water volume slightly exceeds the meat noodles;
6. Turn the fire to a low heat and stew for about 30 minutes. Put the sweet potato powder in a pot and stew it with pork belly, and add some salt to taste. Stew for about 20 minutes, the sweet potato powder becomes brown and bright, and the soup gradually thickens, so you can cook!
If you want to make delicious pork stew vermicelli, there are two points to pay special attention to:
First, we must use fresh pork belly, which is tender and tender, tastes better and is easier to taste. Meat frozen for too long, even if it is stewed for a long time, is difficult to taste, and there will be a phenomenon that soup and bacon are tasteless and smelly.
Second, sweet potato vermicelli must be used. Sweet potato vermicelli is resistant to stewing and cooking, easy to taste, but not easy to rot. It is the first choice for pork stewed vermicelli.
Braised pork braised vermicelli is scarlet in color, fat and thin, soft and delicious, and has no greasy taste. The vermicelli Q is crisp and fully blends the taste of broth, which is no less than pork belly. Today's pork stewed vermicelli rice is absolutely the best!
Have you learned today's pork stew vermicelli?