Pork and cabbage stewed vermicelli raw materials picture

Pork and cabbage stewed vermicelli raw materials picture

Seasoning: onion, ginger, garlic, star anise, pepper, fennel, soy sauce, sugar, salt, Shaoxing wine and vinegar.

Steps:

1. Wash pork belly, peel it with a knife and cut it into large pieces.

Braised pork and cabbage vermicelli

Braised pork and cabbage vermicelli

2, Chinese cabbage washed and cut into pieces.

3. Soak potato vermicelli in warm water in advance.

4, pork belly cold water pot, boil, blanch the bottom blood, remove for use.

5. Boil water in the pot, add onion, ginger, garlic, star anise, fennel and pepper, and bring to a boil.

6. After boiling, add pork belly, boil over high fire, and cook Shao wine.

7. After boiling, cover the lid and change to medium heat for 40 minutes until the soup turns white.

8. Add soy sauce salt and sugar to taste.

9. Remove the onion, ginger and garlic, wait for the pork belly to taste 10 minutes, and remove some meat.

10, add vermicelli and stew for 5 minutes.

1 1. Add chopped cabbage and stew for 3 minutes.

Appreciation map of dish appearance

Appreciation chart of dish appearance (1 1)

12, add the fished meat and stir. Mix the pork, vermicelli and cabbage in the pot and put them in a bowl.

Note: potato vermicelli must be tough and not easy to break, so that the vermicelli is more delicious when it comes out of the pot and it is not easy to knot.