Braised pork with vermicelli

major constituent

Pork belly 650 grams? Sweet potato vermicelli for 4 people 150g.

Attachment others

2 teaspoons soy sauce? Soy sauce 1 teaspoon? Cooking wine 1 teaspoon? Onion 15g? Jiang 10? 5 grams of fennel? Two octagons? Cinnamon 1 segment? Rock sugar 10g? Three fragrant leaves? Appropriate salt content

Pork stewed vermicelli, authentic northeast dish! Eat large pieces of meat-satisfy the craving, vermicelli absorbs the taste of meat-delicious and smooth, with rice-delicious, can you not eat another bowl of rice?

To tell the truth, my favorite is fans. There are enough vermicelli in the gravy, which is full of fragrance and really super awesome!

Stewed pork vermicelli

Step by step

1

Ingredients: pork belly, sweet potato vermicelli.

Step by step

2

Seasoning: onion ginger, rock sugar, fennel, star anise, cinnamon and fragrant leaves.

Step by step

three

Cut pork belly into pieces and soak it in bloodletting water with clear water.

Step by step

four

Pork belly is soaked in blood water, dried, put into a pot and fried with low fire.

Step by step

five

Stir-fry pork belly until it changes color and spits out oil, add all seasonings and stir-fry over low heat to get fragrance.

Step by step

six

Stir-fry the seasoning and add the soy sauce.

Step by step

seven

Add cooking wine.

Step by step

eight

Add soy sauce.

Step by step

nine

Stir-fry until the pork belly is colored.

Step by step

10

Pork belly is heated with water (more than usual)

Step by step

1 1

Boil the meat with high fire and simmer for about 30 minutes until the meat is cooked. Add the right amount of salt. Don't let the meat be too rotten, add vermicelli and stew for a while.

Step by step

12

After adding the vermicelli, simmer on low heat until the vermicelli is transparent and soft.

Step by step

13

Pork is tender, vermicelli is slippery, and dinner is ready!

Finished pork stewed vermicelli.

Cooking skills of pork stewed vermicelli

skill

1, vermicelli can be washed without softening in advance, so that vermicelli will absorb more soup and taste better. Moreover, because vermicelli is very absorbent to soup, there must be more water than braised pork, and it should be added at one time.

2. Don't collect all the soup at the end of the soup. Save some soup to taste good. Save the remaining soup for the next stew. It's also delicious.