Ingredients

Main ingredient 500 grams of pork 500 grams of cabbage moderate amount of potatoes 1 vermicelli 1 small hand

Seasoning salad oil moderate amount of salt 4 grams of ginger 5 grams of garlic 5 grams of star anise 2 peppercorns pepper 1 pinch of cinnamon 1 slice of soya sauce 5 grams of soy sauce 5 grams of Huadiao wine moderate amount

Stewed cabbage and meat vermicelli practice

1. Cut into pieces, put into boiling water, add ginger slices and flower carving wine, blanch together, serve and set aside

2. Start a frying pan, when it is about 50 percent hot, put in peppercorns and ginger slices to burst incense together

3. After the ginger slices are golden, fish out the peppercorns and put in cinnamon and star anise to burst incense

4. Pour in the dried pate de boeuf pieces and stir-fry for 5 minutes, and when the skin of the meat is golden brown, you can Put more ginger, and sprinkle into the appropriate amount of Huadiao wine, then cover the pot, simmer for 3 minutes

5. Open the lid, put a little soy sauce, a little bit, mean, on the color can be

6. Stir fry for a while, you can pour in hot water, did not exceed the five-flower meat

7. Covered the pot, simmering over medium-low heat

8. 30 minutes began to come out of the meat aroma of the When the first flavor, you can put into the pot cut potatoes (pieces can be larger)

9. Cover the pot, continue to stew over low heat

10. Another 30 minutes later, open the lid of the pot, at this time, the meat has been presented in the middle flavor, put the cabbage, and at the same time put in the right amount of salt and soya sauce, cover the lid of the pot, and continue to stew over low heat

11. Another 30 minutes, when the meat is presented in the second flavor, that is, the messy stew After taste, that is, in the stew, the highest level of meat flavor, open the lid, into the softened vermicelli

12.5 minutes later, open the lid, vermicelli has been quite soft, is the kind of soft but not rotten degree, and there is a tendon, that is it

Cooking tips

This time I use vermicelli is not the northeast of the wide vermicelli, because I did not buy, just use the thin I just used thin vermicelli. If the children's shoes of the Northeast cuisine is concerned, must use wide vermicelli or coarse vermicelli to do, it is quite quite ah!