Pork stewed vermicelli

Main ingredients main

650g pork belly? 150g sweet potato vermicelli, serving 4 people

2 teaspoons light soy sauce? 1 teaspoon dark soy sauce? 1 teaspoon cooking wine? 15 grams green onion? 10 ginger? 5 grams cumin? 2 star anise? 1 small section of cinnamon? 10 grams rock sugar? Fragrance 3 leaves? Appropriate amount of salt

Pork stewed vermicelli, an authentic Northeastern dish! Eat a large piece of meat - to satisfy your craving. The vermicelli absorbs the aroma of the meat - it is fresh and smooth, and paired with rice - it is delicious. Can you not eat an extra bowl of rice?

To be honest, my favorite is the vermicelli. The vermicelli soaked up with enough gravy is full of flavor. It’s really great!

How to make pork stewed vermicelli

Step

1

Main ingredients: pork belly, sweet potato vermicelli

Step step

2

Seasoning: onion, ginger, rock sugar, cumin, star anise, cinnamon, bay leaf

Step step

3

Cut the pork belly into pieces and soak in the bleeding water

Step

4

Drain the pork belly soaked in bleeding water and drain it. Fry in a pot over medium-low heat

Step

5

Fry until the pork belly changes color and spits out oil. Add all the seasonings and stir-fry over low heat until fragrant.

Step

6

After the seasoning is fragrant, add dark soy sauce.

Step

7

Add cooking wine.

Step

8

Add light soy sauce.

Step

9

Stir-fry the pork belly over low heat until it changes color.

Step

10

Add hot water to the pork belly (more water than usual stew)

Step step

11

Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until the meat is cooked. Add appropriate amount of salt. (The meat should not be too rotten, and it needs to be stewed for a while after adding the vermicelli)

Step

12

After adding the vermicelli, simmer over low heat until the vermicelli is transparent Just soft and rotten.

Step

13

The pork is soft and the vermicelli is smooth. It’s time to eat!

Picture of the finished product of pork stewed vermicelli

Cooking techniques of pork stewed vermicelli

Tips

1. Rinse the vermicelli thoroughly. There is no need to soak the vermicelli in advance, so that the vermicelli will absorb more soup and have more flavor. Furthermore, because the vermicelli absorbs the soup very well, there must be more water than when making braised pork, and it needs to be added enough at one time.

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