Stewed vermicelli with cabbage

Ingredients

950g cabbage

80g vermicelli (dried)

Pork (Lean) 120 grams

Accessories

1 star anise

Salt 6 grams

30 grams light soy sauce

4 grams of chicken essence

An appropriate amount of vegetable oil

A little coriander

A little green onion

How to make cabbage stewed vermicelli

1. Prepare the main ingredients, Chinese cabbage, pork and vermicelli; I don’t like to eat fatty meat, so I use pure lean meat. If I use pork belly, it will be more fragrant

2. Cut off the old cabbage. Tear into large pieces and set aside

3. Soak the vermicelli in warm water until soft, cut into 15 cm long sections and set aside

4. Slice pork, cut coriander into sections, and prepare star anise and chopped green onion.

5. Heat the wok, add star anise and fry until fragrant, then add chopped green onion and stir-fry until fragrant

6. Add pork slices and stir-fry over medium heat until it changes color

7. Pour in light soy sauce and sauté until fragrant, while removing the raw smell of soy sauce

8. Add cabbage and stir-fry. It is not easy to stir-fry at first because the cabbage leaves are very firm. Stir-fry for a while. It will be easier when the leaves are soft

9. As shown in the picture, stir-fry until all the cabbage is soft. The originally full pot is now more than half full

10. Add in Bring hot water to 2/3 of the height of the cabbage, bring to a boil over high heat, then reduce to medium to low heat and simmer for 2 minutes

11. Add salt and chicken essence to taste

12. Add the soaked vermicelli and stir Let the vermicelli soak in the soup for a while, then simmer for another 5 minutes until the vermicelli is soft and soft, then turn off the heat

13. Remove from the pot and put into a large bowl, sprinkle with coriander segments and serve

Cooking Tips

1. Chinese cabbage must be fried before it is fragrant, otherwise it will be too watery and unpalatable;

2. Vermicelli should be soaked in advance, and dry vermicelli should be softened. Stew for a long time.