0 material

400g of pork, sweet potato vermicelli 150g, onion 1 root, 2 star anise, 8g of crystal sugar, 3 slices of ginger, seasoning: 2 tablespoons of soy sauce, 2 tablespoons of salt 1 2, soy sauce 1 teaspoon, and carved wine10.

working methods

1. Boil the water in the pot, add diced meat, blanch until the water boils, remove, wash and drain.

2. Put 1 tsp of oil in the pot, add pork pieces and stir-fry over low heat until the oil is slightly yellow.

3. Pick up the meat, add rock sugar and stir-fry until caramel color.

4. Add the meat and stir-fry until the color is even. Add scallion, star anise, ginger slices and carved wine and stir-fry until fragrant.

5. Add 1200ml water and all seasonings, cover and cook, and then simmer for about 60 minutes.

6. Cook halfway and pick up the onion and ginger slices.

7. Soak the fans in warm water in advance.

8. When the water in the pot is stewed to 1/3, add the soaked vermicelli.

9. Open the lid and cook over low heat, and the vermicelli will cook for a little longer.

10. Finally, cook until the vermicelli becomes soft.

Tips:

1. vermicelli is very absorbent, so put more water in the pot when cooking. After cooking, pick it up quickly.

Otherwise, vermicelli will suck up the soup inside.

2. Stir-fry the sugar color on a small fire, don't stir-fry, it will have a burnt taste.