1, soak the vermicelli in warm water at 90℃ for about 15 minutes (you can cut off the vermicelli by hand).
2. While making vermicelli, clean the pork belly and cut it into later pieces for later use.
3. Separate the single leaf of Chinese cabbage, clean it, and cut it into large pieces with a knife.
4. Cut the ginger and garlic into pieces with a knife, and cut the scallion into sections and put them in a bowl. Prepare 2 fragrant leaves, 1 cinnamon, 1 star anise for later use.
5, add cold water to the pot, put the pork belly slices into the pot with cold water, add ginger slices and a little cooking wine, and boil the water over high fire.
6. Skim off the floating foam on the water surface with a spoon, and remove the pork belly slices and control the water for later use.
7, another pot, add a little cooking oil (not too much, pork belly stir-fried will also yield oil), heat the oil temperature, pour pork belly slices into the pot, stir-fry until pork belly yields oil, and the surface is slightly yellow.
8. Pour ginger slices, garlic slices, shallots and spices into the pot and stir-fry the fragrance.
9. Add soy sauce, soy sauce and rock sugar (you can also add the sugar color that has been boiled in advance). After stir-frying evenly, add the right amount of boiling water (a little more).
10, cover the pot, change the fire to boil the water, and simmer for about 30 minutes (the time can be extended appropriately, so that the pork belly will be softer and less greasy).
1 1, after stewing for 30 minutes, lift the lid, add proper amount of salt and pepper, and stir all the ingredients evenly.
12. Add the soaked vermicelli into the pot, stew for about 2 minutes, and then prepare to add cabbage.
13. After pouring the cabbage into the pot, stir it evenly, cover the pot and simmer for about 5 minutes. When the cabbage is cooked thoroughly, it will be ready to go out.
Making secret:
1, if conditions permit, sweet potato powder or potato powder is the best choice for vermicelli.
2. It takes a little longer to stew, so it will be more tasty. The specific time for stewing meat is flexibly controlled according to personal habits.
3, vermicelli is best to choose wide vermicelli or thick vermicelli, so it will taste more delicious.
Although this dish is delicious and suitable for all ages, it should not be eaten with fish, shrimp, snail, licorice, dark plum, almond, water chestnut, donkey meat, beef, sheep liver, buckwheat, coriander and quail meat.