Delicious skills of stewed vermicelli with pork belly and cabbage;
First: Choose fresh Chinese cabbage.
To cook this dish, you must choose fresh cabbage. The fresher the cabbage is, the more water it contains, and the higher its nutritional value. The stewed cabbage will naturally taste better. When choosing Chinese cabbage, don't choose those that are wilting and have black spots on their roots. This is some stale cabbage with insufficient water!
Second: the cabbage should be torn by hand.
Tearing cabbage by hand will not destroy the internal lines of cabbage, which is more original. Although it is not convenient and beautiful than cutting with a knife, it tastes more pure. Because when tearing by hand, we usually tear by hand along the fibers on vegetable leaves, which largely avoids the destruction of leaf cells, thus locking more water, which is what we call cytosol in biology. Knife cutting is different, it will destroy a lot of cell walls, so it is easy to get water when frying. This not only leads to nutrient loss, but also affects the taste.
Third: Pork belly must be blanched with hot water.
Blanching water can make some pork belly stained with blood, and reduce the odor such as fishy smell and bad smell. Note that pork belly is usually cooked in cold water when it is cooked. If boiled in hot water, it will cause solidification, and blood stains and odors will not run out. Cooking wine and ginger can be properly added when cooking to reduce the fishy smell of meat, so that the taste of pork belly will be better and the taste of soup will be better.
Ingredients: Chinese cabbage, pork belly, vermicelli, oyster sauce, pepper, salt, edible salt, onion and ginger.
Specific practices are as follows:
Add cooking oil to a hot pot, stir-fry pork belly until golden on both sides, add onion and ginger until fragrant, add Chinese cabbage, add oyster sauce, soy sauce and pepper until fragrant, add appropriate amount of water, add vermicelli soaked in warm water, and simmer for 20 minutes.