Main ingredients

Beans

Pork or ribs

Wood fungus

Wide vermicelli

Accessories

An appropriate amount of soy sauce

An appropriate amount of bean paste

An appropriate amount of pepper

A little star anise

Bean stewed with vermicelli Preparation steps

1.

Soak the wide vermicelli and fungus before making it, and soak it within half an hour. After picking the beans, blanch them in water for about ten minutes until they become soft and green. You can also blanch the fungus.

2.

Cut the pork into small pieces, preferably fat and thin. It's also great to use ribs. If you like, marinate it in cooking wine, soy sauce or the like for ten minutes to make it taste better.

3.

When the oil is hot, first throw in the pepper, star anise, onion and garlic, then add the meat and stir-fry until it changes color, then add boiling water directly, and stir-fry the beans and vermicelli Throw the fungus in and start stewing.

4.

Add soy sauce and miso. The miso will create a wonderful aroma unique to Northeastern cuisine. There is no need to simmer the soup over low heat. I like to stew the soup until it is almost dry and remove it from the pot. Of course, you can also leave a little soup behind. Taste it and see if the vermicelli is not hard anymore, it’s basically OK.

Tips

I put fungus in it because I like to eat it. Normally, I don’t need to put it in. The taste of fungus will not change in any dish. It is versatile and healthy. It is recommended to put more of it in it!