Ingredients
Main ingredients: 300g pork belly, 250g cabbage;
Accessory ingredients: 3 peppers, 3 ginger slices, 3 green onions, 2 star anise, Appropriate amount of salt, 1 handful of vermicelli, appropriate amount of light soy sauce, appropriate amount of chicken essence, 250g of tofu
Stewed vermicelli with cabbage and pork
1
Prepare ingredients
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2
Wash the Chinese cabbage, cut it in half, and then cut it vertically. You can also tear it directly by hand, which is more delicious.
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3
Cut the tofu into cubes, cut the pork into large pieces, slice the ginger, cut the green onions, and prepare the peppers.
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4
Put oil in the wok, heat it up, add onion and ginger and saute until fragrant, add pork belly, chili pepper, star anise, stir-fry Fry until the pork changes color.
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5
Add the cabbage, stir-fry for a while, then stir-fry the leaves.
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6
Add water.
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7
Add the chopped tofu.
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8
Pour in light soy sauce and color.
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9
Add salt. Cover and simmer.
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10
Ten minutes before serving, add vermicelli.
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11
Stew until the white pork is soft and tender, turn off the heat, add MSG and sesame oil to season and serve. You can sprinkle a little chopped coriander or chives into the bowl for seasoning.
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Tips
1. The cabbage should be cut vertically, or shredded, the shredded texture will be better oh!
2. For pork, you must choose pork belly. Only pork belly is fragrant when stewed!
3. Put the tofu first. The so-called "thousands of tofu and ten thousand fish" the more the tofu is stewed, the more fragrant it becomes. Add the vermicelli 10 minutes in advance, because the vermicelli is easy to rot.
4. When stewing cabbage, you must pay attention to the heat and do not rush out of the pot. Only by stewing for at least half an hour can you get a soft and waxy cabbage soup.
Of course, this is also a personal taste, you can decide for yourself!