Pork stewed vermicelli is one of the representatives of northeast cuisine, and it is a unique northeast flavor dish, which is deeply loved by people in the north and south. Pork stewed vermicelli is the first of the "four great stews in Northeast China". Mandarin: Pork stewed vermicelli makes wolves howl. Northeast China has a vast territory and a large population. Due to different tastes, countless different ingredients have been added to this dish. While retaining the advantages of pork stewed vermicelli dishes, some dishes with richer taste levels have also been derived. For example, stewed pork vermicelli with cabbage, stewed tofu with pork vermicelli and stewed pork with radish and cabbage. Material: pork belly 1000g wide vermicelli (dry) 1.

Accessories: 2 tbsps vegetable oil, 2 tbsps braised soy sauce, 2 tbsps premium soy sauce, 1 tbsps cooking wine, 2 tbsps onion, ginger 10g, garlic 10g and 3 cloves.

Zanthoxylum bungeanum 10 grain of star anise, 2 dried peppers, 2 sugar, 2 tablespoons salt and 5 grams.

manufacturing method

1. All the ingredients are ready

2. Cut the pork belly into pieces of about 2 cm.

3. Add water to the pot, put the pork belly in the pot with cold water, blanch the meat thoroughly after the water boils, skim off the floating foam and take it out for later use.

4. Heat the oil in the pot, add the white sugar and stir-fry over low heat until the sugar color is slightly darker.

5. When the sugar color is slightly darker, stir-fry the pork belly and color it.

6. Add onion, ginger, garlic, pepper, star anise and dried Chili and stir-fry until fragrant.

7. Add boiling water, add braised soy sauce and super soy sauce, cook wine and simmer for 40-50 minutes.

8 Add wide vermicelli and salt and stew for 5-6 minutes to serve vermicelli.