After the winter solstice, the weather became colder and colder day by day, so dry and cold that I couldn’t even leave the house. Every time I go to the supermarket, I buy a bag of vegetables and eat them slowly. It has been several days since I last went to the supermarket. The refrigerator at home is empty, the weather is cold, and I don’t want to go out at all. My daughter-in-law said that I should eat cabbage and pork stewed with vermicelli. The cabbage was brought from my mother-in-law’s house last time. It is cabbage grown at home. My daughter-in-law often eats cabbage leaves with sesame sauce. She said that her cabbage does not have any medicines and is safe to eat. Now I will eat it too. The cabbage leaves are raw, and the sweet potato vermicelli is the pure sweet potato vermicelli we sell at home. The good ones are packaged, and the broken ones are eaten by ourselves. We use them for stews, dumplings, and croquettes. There is also a small piece of pork in the refrigerator. , today I will eat a warm dish - cabbage and pork stewed vermicelli.

For us northerners, the most classic dish is stewed vermicelli with cabbage and pork. In winter, we eat it every three to five times. If we don’t eat it for a while, we will feel greedy. It seems to be a very simple dish, but in fact, you need to master a few tips when making it. In this way, the stewed cabbage is delicious, and it is paired with the soul of the stewed cabbage - pure sweet potato vermicelli. The vermicelli has a smooth and chewy texture, plus The hot soup is really refreshing, so let’s start making it. When stewing vermicelli with cabbage, should you put the vermicelli or cabbage first? Keep in mind 3 tips for delicious and delicious food

Ingredients: cabbage, pork, sweet potato vermicelli, tofu

First: first put the prepared vermicelli in a basin and add an appropriate amount of Soak the vermicelli in hot water until soft and set aside. Prepare a piece of cabbage. If you can’t finish it, just use a few cabbage leaves. Rinse and set aside.

Second: Separate the cabbage leaves and cabbage stems. When cutting, pat the cabbage side first, cut it in the middle, and then cut it into slices with a diagonal knife to make it easier to taste. Tear the cabbage leaves into large pieces

Third: Cut the tofu into thick pieces and cut the pork belly into thick pieces. Slice, then cut some green onions, ginger, prepare star anise, peppercorns, and bay leaves

Fourth: Pour oil into the pot, heat the oil and stir-fry the meat, pour in an appropriate amount of dark soy sauce to color, and stir-fry the meat. Stir-fry the pork belly until it changes color, add the green onion, ginger and aniseed and continue to stir-fry. After frying the lard, add the cabbage sticks. After the cabbage sticks are fragrant, add the cabbage leaves and stir-fry until the cabbage leaves become soft

Fifth : Pour an appropriate amount of water, then add pure sweet potato vermicelli, add tofu, add an appropriate amount of dark soy sauce for coloring, stir evenly, bring to a boil and simmer for 10 minutes. After 10 minutes, add an appropriate amount of thirteen spices, one spoonful Salt, continue to simmer for 10 minutes,

Now the cabbage and pork stewed vermicelli is ready. Take some sweet potato vermicelli and take a look. They are crystal clear, very elastic and taste particularly beautiful.

1) Separate the cabbage leaves and cabbage stems, because the cabbage leaves are not easy to absorb the flavor, so pat the cabbage stems with a knife first, and then cut them into slices with a diagonal knife, which makes it easier to absorb the flavor

< p> 2) For braised cabbage and pork vermicelli, you should choose pure sweet potato vermicelli. Pure sweet potato vermicelli is durable in cooking and has a smooth and delicious texture. Starch vermicelli is particularly prone to the phenomenon of one pot of porridge.

3) Sweet potato vermicelli should be soaked in advance, because pure sweet potato vermicelli takes longer to cook, which makes it easier to cook