Meat, green onion, ginger (sliced), pepper, star anise, cooking wine, soy sauce, rock sugar
Practice
1, meat cut into large pieces.
2, the pot of water boiled, put the meat, water and then open skimming foam, fish out the meat, with warm water rinse blood stains.
3, the pot of oil is hot, put onion, ginger, pepper, star anise burst pot, into the meat stir fry evenly.
4, put cooking wine, soy sauce, rock sugar stir fry to the color.
5, add the right amount of warm water did not exceed the pork, than to do braised pork slightly more water can be. Boil on high heat and cook on low heat for one hour.
6, fans wash, do not have to soak soft, so that vermicelli into the pot can be more absorb the flavor of the soup.
7, the vermicelli into the pot, cover the pot, high heat boil, low heat continue to cook fifteen to twenty minutes until the vermicelli soft can be. Ingredients
400g pork, 150g sweet potato vermicelli, 1 Beijing green onion, 2 star anise, 8g rock sugar, 3 slices of ginger, seasoning: 2 tbsp light soy sauce, 1/2 tsp salt, 1 tsp light soy sauce, 1 tsp Huadiao wine
Practice
1. Boil water in the pot, blanch the pork until it boils, lift it up and rinse it, then drain it.
2. Put 1 tsp of oil in the pot, add the pork pieces, stir-fry over low heat until lightly browned and greasy.
3. Lift up the pork pieces and add rock sugar, stir-fry over low heat until caramelized.
4. Stir-fry the pork pieces until evenly colored, add Beijing green onion, star anise, ginger and Huadiao wine to stir-fry the aroma.
5. Add 1200ml of water and all the seasonings, cover with a lid and bring to a boil over high heat, then turn down the heat and simmer for about 60 minutes
6. Halfway through the cooking time, fish out the green onion segments and ginger slices.
7. Soak the vermicelli in warm water in advance until soft.
8. When the water in the pot simmers to 1/3, add the softened vermicelli.
9. Cook over medium-low heat with the lid on, and cook the vermicelli for a little longer.
10. Finally, cook until the noodles are softened.
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