Ingredients:

Pork belly, onion, ginger, pepper, star anise, vermicelli.

Recipe for braised pork vermicelli:

1. Cut the pork belly into large pieces;

2. Slice onion and ginger, and set aside pepper and star anise;

3. After the water in the pot boils, add the pork belly. When the water boils again, skim off the foam, take out the pork belly, and rinse the blood with warm water;

4. After the oil in the pot is hot, add Add onion, ginger, Sichuan peppercorns, and star anise to the pan, add pork belly and stir-fry evenly;

5. Add cooking wine, dark soy sauce, and rock sugar and stir-fry until colored;

6. Add Pour an appropriate amount of warm water to cover the pork belly, just a little more than the water used for braised pork. Bring to a boil over high heat and simmer over low heat for an hour;

7. Wash the vermicelli and do not soak it until soft so that the vermicelli can be put into the pot. Medium can absorb more of the flavor of the soup;

8. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook over low heat for fifteen to twenty minutes until the vermicelli is soft and tender. Can.

Remarks:

It is best to use wide vermicelli for this pork stewed vermicelli. If you don’t have wide vermicelli, you can use this kind of thick vermicelli. You can’t use vermicelli. It is said that potato vermicelli is the best, and sweet potato vermicelli is also delicious!