Today, I'd like to share with you the common methods of stewing pork vermicelli. First of all, I will soak my L sweet potato vermicelli in warm water for half an hour in advance, and the pot should be hot. I will scoop up the pork belly in the pot, remove the hair and smell, and it will be fine. Clean it with clean steel balls and transform it into small pieces that you like to eat. Put the ginger slices in a pot with cold water, and then blanch the cooking wine in water. Boil the water for one minute, skim the froth, take out the water, and prepare to mix the onion, ginger and garlic, an star anise, a pepper, two fragrant leaves, a piece of white paper and two cardamom. Put a little oil in the pot, put cold oil in the hot pot, put the pork belly in the water, and mix the pork belly with water.

Control the oil everywhere to be golden yellow. Do not brush the pan, add half a spoonful of water and half a spoonful of rock sugar to the bottom oil of the pan, and boil the sugar on low heat until it turns red. When it changes from a country wanderer to a jujube color, add the fried pork belly, stir it quickly and evenly, add the prepared granules, and continue to stir-fry the fragrance. Add a little soy sauce, put it in the background color at home, choke the pot with a little soy sauce, stir well, pour in half a bottle of beer, and add warm water. Because vermicelli is needed, add more water at a time, and do not add water halfway. Bring to a boil with high fire, skim off the floating foam, and add a small piece of fermented bean curd, and stew the meat and fermented bean curd together for 30 minutes.

After 30 minutes, the lid was opened and the flesh color was full of fragrance. Onions, ginger and herbs were found. Add the pre-soaked sweet potato vermicelli, and continue stewing for 10 minute, so that the vermicelli can fully absorb the flavor of the meat. /kloc-After 0/0 minutes, add a little salt, pepper and seasoning. I choose to put some Chinese cabbage in my favorite vegetables, so it won't be so greasy. Never add salt directly to the stew. Add salt 10 minutes before going abroad, so the stew is too soft and tender. Stew Chinese cabbage on low fire for 5 minutes, and an authentic pork stewed vermicelli will be ready. The pork belly is soft and rotten, and the vermicelli is not sticky or lump, which is delicious.