Hello, I'm A Fei, the first gourmet, and I'm concerned that A Fei has more home-cooked dishes for your reference!

every region has different eating habits, just like people in Henan in winter, which can't be separated from the "old three-sample" that their ancestors loved to eat. Although it is a simple stew, it can only be eaten on holidays when living conditions are difficult.

Now that the conditions are good, I can finally have the courage to eat every day. These old three kinds are pork, cabbage and vermicelli. Every time I stew them in a big pot, they are delicious and delicious, but I can't eat enough.

stewed vermicelli with pork and cabbage

1. First, we slice the pork belly with fat and thin, of course, the thicker it is, the more delicious it is.

2. Sweet potato vermicelli is the best, strong and tough. Cut it short and blanch it in boiling water.

3. Break off the Chinese cabbage leaves one by one, wash them with clear water and break them into small pieces. The Chinese cabbage leaves should be separated from the Chinese cabbage.

4. Slice the green onion and ginger, then add a proper amount of dried pepper, star anise and pepper, and prepare some parsley segments for later use.

5. Burn the oil in the pan and slide the pan. After sliding the pan, pour out the hot oil and add the cold oil. Stir-fry the pork belly to get moisture and grease. No matter what meat is fried, it is best to slide the pan first, otherwise it will easily stick to the bottom of the pan. After smelling the smell of meat, add onion, ginger and other small ingredients and continue to stir fry. It is best to stir-fry the pork belly until it tastes burnt.

6. Then, put the cabbages in, stir-fry them quickly with high fire until they collapse and break, and then add the leaves to continue to stir-fry with high fire. At this step, the fire is reduced, and the cabbage is easy to produce a lot of water, so it is not crisp and tender to eat.

7. After the cabbage is cut off, pour boiling water and stew it until the soup is thick and white. Stew the meat slices with cold water, and then add soy sauce, salt, pepper and chicken essence to taste, and stir to melt the seasoning.

8. Add the vermicelli and simmer for 5 minutes, so that the vermicelli can absorb the soup and keep the soup slightly boiling, so that the stewed meat slices are softer and more tender. Finally, sprinkle with coriander and serve.

well, this nutritious stewed pork and cabbage vermicelli is ready, so please try it for your favorite friends.

Pay attention to A Fei. There are simple and practical home-cooked dishes for your reference every day. See you next time!