Recipe ingredients: pork belly with skin 500g, vermicelli 100g, black and white leaves 250g, coriander 10g, edible oil, soy sauce, Shaoxing wine, brown sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger. Production facilities: 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 until soft, and wash it for later use. Wash the black cabbage leaves and cut them into 8 cm long sections. Cut the coriander into powder, put the pepper, aniseed and cinnamon into gauze bags, and tie the bag tightly for later use. 3. Put pork pieces and vermicelli into a pot, add Shaoxing wine, brown sugar, soy sauce, onion segments, ginger slices and seasoning packets, add soup, boil over high fire, skim the floating foam, simmer over low heat until cooked, and add black vegetables; 4. Add refined salt and monosodium glutamate to adjust the mouth and stomach, pick out onions, ginger and seasoning packets, sprinkle with coriander powder, and put them out of the pot and put them into bowls. Charm characteristics: the soup is rich and mellow, crisp and delicious.
Recipe ingredients: pork belly with skin 500g, vermicelli 100g, black and white leaves 250g, coriander 10g, edible oil, soy sauce, Shaoxing wine, brown sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger!
Braised vermicelli with black vegetables and black fungus 950g main ingredient 20g vermicelli with black vegetables (dry) 80g pork (thin) 120g auxiliary ingredient octagonal 1 salt 6g soy sauce 30g chicken essence 4g vegetable oil right amount coriander a little onion a little stewed vermicelli with black vegetables and black fungus 1. Prepare main ingredients, big black vegetables, pork and vermicelli; If you use pork belly, it will be more fragrant. 2. Break off the old black vegetables and tear them into large pieces for later use. 3. Soak the vermicelli in warm water and cut it into 15 cm long pieces for later use. Soak auricularia auricula in warm water. 4. Slice pork, cut parsley, and prepare star anise and chopped green onion. 5. Heat the wok, add star anise and stir-fry until fragrant, then add chopped green onion and stir-fry until fragrant.
Recipe ingredients: pork belly with skin 500g, vermicelli 100g, black and white leaves 250g, coriander 10g, edible oil, soy sauce, Shaoxing wine, brown sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger!
6. Stir-fry pork slices until they change color. 7. Stir-fry the soy sauce and lose the original flavor of the soy sauce. 8. Stir-frying black vegetables is not easy at first, because the leaves of black vegetables are hard, and it will be much easier to stir-fry for a while. 9. Stir all the black vegetables until they are soft 10. Insert hot water into 2/3 of the height of black vegetables. Bring the fire to a boil and simmer for 2 minutes. 1 1. Season with salt and chicken essence. 12. Add the soaked vermicelli and auricularia auricula, turn over, let the vermicelli completely immerse in the soup, stew for 5 minutes, and turn off the heat after the vermicelli is soft and rotten. 13. After cooking, put it in a large bowl and sprinkle with coriander segments to get cooking skills. 2, vermicelli should be soaked in advance, and dry powder strips should be stewed for a long time.