Main ingredients: star anise 1, cinnamon with a little seasoning: cooking wine 1 teaspoon, soy sauce 1 teaspoon, rock sugar 10g.
1 Prepare all materials. 2. Fans soak in warm water in advance. Wash pork belly and cut into pieces.
4. Pour the right amount of water into the pot. After the fire boils, cut the pork belly into pieces, blanch until the water boils, take it out and drain it for later use.
5 Wash and slice the green onions. 6 star anise and cinnamon are washed with water. 7 garlic cloves undressed for use.
Wash and heat 8 pots, add Jamlom oil and rock sugar, stir-fry until caramel color.
9 Pour the drained pork belly and stir fry quickly. 10 Add 1 tbsp soy sauce to color the meat.
1 1 Then add the Chinese cabbage and stir-fry the water? 12 You can add a proper amount of water, add salt and star anise soy sauce, and cover.
13 Bring to a boil with high fire and simmer for 20 minutes. 14 Add the soaked vermicelli and stew for another 5 minutes.
15 Add seasoning such as monosodium glutamate, and take out the pot.
Pork belly, onion, ginger (sliced), pepper, star anise, cooking wine, soy sauce, rock sugar and vermicelli.
1 pork belly cut into large pieces.
2 After the water in the pot is boiled, add the pork belly. When the water is boiled again, skim off the floating foam, remove the pork belly and wash the blood with warm water.
3 After the oil in the pot is hot, add the onion, ginger, pepper and star anise, and stir-fry the pork belly evenly.
4 Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest.
5 add a proper amount of warm water without pork belly, just a little more water than braised pork. Cook on high fire and on low fire for an hour.
6 Wash the vermicelli without soaking it soft, so that the vermicelli can better absorb the taste of the soup when put into the pot.
7. Put the vermicelli into the pot, cover the pot, boil over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.
400g of pork, dried vermicelli 150g, onion 1 root, 2 star anise, 8g of crystal sugar, 3 slices of ginger, 2 tablespoons of soy sauce, 0/2 teaspoons of salt, 0/teaspoon of soy sauce 1 teaspoon of carved wine 1 teaspoon.
1 Boil boiling water, add diced meat until the water boils, scoop up, wash and drain.
2 Put 1 tsp oil in the pot, add pork pieces and stir-fry over low heat until the oil is slightly yellow.
3 Pick up the meat, add rock sugar and stir-fry until caramel color.
4 Add the meat and stir-fry until the color is even. Add onion, star anise, ginger slices and carved wine and stir-fry until fragrant.
5 Add 1200ml water and all seasonings, cover with high fire and cook, then simmer for about 60 minutes.
6 cook halfway, pick up the onion and ginger slices. 7. Soak the fans in warm water in advance.
8 When the water in the pot is stewed to 1/3, add the soaked vermicelli. ? 9. Open the lid and cook on low heat. The vermicelli will cook for a little longer.
10 Finally, cook until the vermicelli is soft, and add a little salt to taste.