Roasted Pork with Mountain Vermicelli Balls - Method

Method 1

1. Mix potato starch with cold water until it can be kneaded into a ball, and shape into one-inch diameter balls. of dough.

2. Cut the fresh pork into braised pork-sized pieces and cook until cooked.

3. Put the mountain vermicelli balls into the meat pot, stir-fry and add appropriate amount of water, and cook until the mountain vermicelli balls are completely black and cooked. Its taste is sticky but not thick, oily but not greasy.

Method 2: 1. Add water and thin the mountain starch slightly, heat the oil on the side of the pot, put the mountain starch paste into a small rice bowl, and turn it into a pancake shape, with no white filling. Dish up and cut into 1-inch to 2-inch cubes.

2. Cut the fresh pork into braised pork-sized pieces and cook until cooked.

3. Put the mountain vermicelli balls into the meat pot, stir-fry and add appropriate amount of water, and cook until the mountain vermicelli balls are completely black and cooked. Its taste is sticky but not thick, oily but not greasy.

Method 3 1. Cut the fresh pork into slices, cook it in a pot, then add water and bring to a boil.

2. Add water and dilute the mountain starch, use a spoon to hold the mountain starch paste and slowly pour it along the pot, and shovel it down when it is cooked.

3. Add salt and seasoning and bring to a boil.