Pork stewed vermicelli, Sichuan cuisine and Northeast cuisine originated in Sichuan. In the Tang Dynasty, Xue liked Sichuan food very much. After Xue was sent to the northeast by the government, he also brought Sichuan food to the northeast and developed it into a northeast dish according to the local style.

Braised pork with vermicelli

Required ingredients: vermicelli 100g, Chinese cabbage 500g, pork belly 100g, 5ml of cooking oil, chopped green onion 15g, ginger slices 10g, 2 star anise, 5g of light soy sauce, 3g of salt and 200ml of water.

Practice steps:

1. Put the vermicelli in water and cook until it becomes soft.

2. Cut the cabbage into sections.

3. Slice pork belly.

4. Pour oil into the pot and add onion, ginger and star anise.

5. Stir-fry the pork belly in the pot until it changes color, then pour in the cabbage and stir evenly, and then add soy sauce to continue stirring.

6. Finally, add water, vermicelli and salt and bring to a boil.