The key to making cabbage stewed vermicelli is to fry the pork belly. First, fry the pork belly to bring out the aroma, then add cabbage and vermicelli to stew together. The specific method is as follows:

Prepare raw materials: Chinese cabbage 200 grams, 50 grams of vermicelli, 100 grams of pork belly, 3 grams of bean paste, 1 gram of salt, 2 grams of light soy sauce, 2 grams of oil

1. Soak the sweet potato vermicelli in water until soft and wash.

2. Wash the pork belly and cut into thin slices.

3. Break the Chinese cabbage into pieces, wash them, then cut or tear them into pieces by hand, and put them into a basin for later use.

4. Heat the pot first, apply a thin layer of oil, add the sliced ??pork belly, and fry slowly over low heat to remove the fat.

5. Fry the pork belly until slightly charred, set aside, add chopped garlic and saute until fragrant.

6. Add bean paste and stir-fry until red oil is produced.

7. Pour in the chopped Chinese cabbage and stir-fry for 2 minutes to coat every piece with fat.

8. Pour in an appropriate amount of water and bring to a boil. After the cabbage is soft, add the soaked sweet potato flour and simmer together. After the vermicelli is cooked, add salt and light soy sauce to taste.

9. Plate

Prepare raw materials:

1. Chinese cabbage must be fried before it is fragrant, otherwise it will be too watery and unpalatable.

2. The vermicelli should be soaked in advance and dry vermicelli should be stewed for a long time.