Step 1: Prepare a handful of vermicelli, put it in a bowl, soak it in hot water until it is soft, then slice the cabbage leaves, wash them with clear water, wash the pork belly, then heat the pot, fry the pork belly skin downwards, fry the pork belly skin until it is partially golden, and then slice the pork belly for later use.
When cooking cabbage soup, we only use cabbage leaves. Cabbage can be made into Xiaoyi Wen cabbage, which tastes sour and refreshing and delicious.
Pork frying is relatively simple, but there are some wrong methods or steps in the process of frying, and the food is not very delicious. What I want to tell you today is a simple Chinese cabbage fried meat. Maybe many people don't usually fry like this, but the taste is still very good. Chinese cabbage smells like meat, and pork tastes as refreshing as vegetables. Nowadays, many people don't like meat, so they want something refreshing, but it won't feel good if they fry it like this. However, when cooking cabbage and stir-fried meat, stir-fried cabbage or stir-fried meat first. Don't make a mistake in this order, or it will taste bad.
First of all, the ingredients will be prepared. Pork needs to be marinated in advance, which will be more tasty and the fried dishes will taste better. Cut the cabbage into pieces. At this time, it is best to separate the leaves, roots and stems of Chinese cabbage, which will be better for different degrees of cooking. In fact, the correct order should be to put down the pork and fry it for a while, and then put down the cabbage pole and fry it first, because it will be easier to cook than leaves. Put the cabbage leaves down when you want to cook, so that the fried pork is delicious, and the cabbage looks fresh and has much higher value.