Pork stewed vermicelli can be said to be a gourmet business card of the Northeast region, because this dish is full of the rugged and simple folk customs of the Northeast region. This dish looks very complicated, but it is very simple to make. It only requires some small cooking skills to make it. Let’s take a look at the tips for making braised pork vermicelli.

The Northeast region has a vast territory and a large population. As the saying goes, everyone has his or her own preferences for radish and cabbage. The dish of pork stewed vermicelli has derived countless different ingredients due to the different tastes of each restaurant. While retaining the advantages of the pork stewed vermicelli dish, it has also derived some dishes with richer taste levels. For example, cabbage and pork vermicelli stewed with pork vermicelli, pork vermicelli stewed with tofu, radish and cabbage stewed with pork vermicelli, etc. Depending on the ingredients added, the seasonings will also change accordingly. Adding more ingredients also enriches the nutrition, color, aroma and flavor of the dishes, and can adapt to the tastes of more people.

Ingredients: 500 grams of pork belly, 150 grams of sweet potato vermicelli or potato vermicelli [2], 1 green onion, 3 garlic cloves

Ingredients: 1 star anise, a little cinnamon

Seasoning: 1 tsp cooking wine, 2 tbsp light soy sauce, 1 tsp soy sauce, 10 g rock sugar

Method

1. Prepare all materials.

2. Soak the vermicelli in warm water until soft.

3. Wash the pork belly and cut into pieces.

4. Pour an appropriate amount of water into the pot, bring it to a boil over high heat, add the pork belly cut into pieces, blanch until the water boils, take it out, drain and set aside.

5. Wash the green onions and slice them into slices.

6. Soak the star anise and cinnamon in clean water.

7. Remove the garlic cloves and set aside.

8. Clean and heat the pot, add a little oil, add rock sugar, and fry over low heat until it turns into caramel color.

9. Pour in the drained pork belly and stir-fry quickly.

10. Add 1 tablespoon of dark soy sauce to color the meat.

11. Then add the cabbage and stir-fry to release the water.

12. Add appropriate amount of water, salt, star anise and dark soy sauce, and cover the pot.

13. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

14. Add the soaked vermicelli and simmer for 5 minutes.

15. Add MSG and other seasonings and take it out of the pot.