Accessories: cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.
prepare
1. Peel the pork with fire, scrape it with warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, and pour it into a colander to control the oil content.
2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Chop coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tightly tied for later use.
3. Put pork slices and vermicelli into a pot, add Shaoxing wine, white sugar soy sauce, onion slices, ginger slices and seasoning packets, add soup, boil over high fire, skim the floating foam, turn to low heat and stew until cooked, add Chinese cabbage slices, add refined salt and monosodium glutamate to taste, pick out onion slices, ginger slices and seasoning packets, sprinkle with coriander powder and put them in a bowl.
The special soup is rich and mellow, crisp and delicious. The practice of braised pork vermicelli II
Recipe ingredients:
Pork belly with skin 500g, vermicelli 100g (wide vermicelli is the best), onion, ginger, pepper, aniseed, sugar, salt and monosodium glutamate.
Production method:
1. Scrape pork belly, cut into pieces, break into vermicelli with water, cut onion into sections, and slice ginger;
2. Put oil in the pot, fry the meat until it changes color, and take it out;
3. Stir-fry the sugar in the pot, add the soup, add all the seasonings and meat, boil over high fire, skim the floating foam, turn to low heat and stew until crisp and rotten, then add the vermicelli and stew the pork vermicelli.
The practice of braised pork vermicelli 3
Recipe ingredients:
Pork belly with skin 450g, vermicelli or vermicelli (quantity depends on personal preference), a pack of pickled cabbage, water, ginger, sugar, salt, sesame oil, chopped green onion, garlic paste and soy sauce.
Production method:
1. Pork belly is slightly frozen and hard, cut into large pieces, and the vermicelli is soaked in warm water;
2. Pour water (about 9 cups) into the cauldron, put the meat slices into the cauldron and cook with the ginger slices. Turn to low heat, remove the floating foam, add sugar, and continue to cook for about 40 minutes until the meat slices are soft and rotten;
3. Take out the sauerkraut and put it in the pot until it boils again. At this time, put it into vermicelli or vermicelli, cook for about 10 minute, add sesame oil and mix well, sprinkle with chopped green onion and stewed pork vermicelli.
4. When eating, you can attach a dish of garlic sauce dipped in sliced meat.
The practice of braised pork vermicelli 4
Recipe ingredients:
Pork (preferably pork belly), vermicelli, half Chinese cabbage, star anise, a small piece of cinnamon, a small piece of rock sugar, salt, soy sauce, cooking wine, ginger and onion.
Production method:
1. Cut the pork into pieces, splash water to remove blood bubbles, add cooking wine, two slices of ginger and a little onion, bring to a boil with high fire, add rock sugar, salt and soy sauce, and simmer for about an hour, remember to add water in the middle;
2. Cut the cut Chinese cabbage and vermicelli, and simmer for 15 minutes. Pork stewed vermicelli will be fine. You can put the remaining onions according to your personal preference before cooking.
Cooking skills:
Don't put too much rock sugar, or the cabbage will turn sour; The time for stewing meat is flexible according to personal preference. If the pork belly is fat, stew for a while.