Cabbage and pork stewed with vermicelli is one of the most common dishes in our country, and almost every family makes it. Each family has their own tastes and slightly different approaches, such as a version of braised pork, a dryer version of the main dish, and a more soupy version of the soup to drink with rice.

All in all, there are different ways to make this dish, and in different ways, the timing of the ingredients in the pot may also be slightly different, and we will share what I think is a better way to do it.

Cabbage and pork stewed vermicelli practice process

Main ingredients: half a catty of pork, 300 grams of cabbage, 100 grams of vermicelli

Accessories: 1 piece of ginger, half a green onion, anise 1

Seasonings: soy sauce, salt, cooking oil in moderation

--Making Steps--

①: first rinse the pork, and then change the cut into slices to make this dish. Other concerns are very little, but the meat must be at least fat and lean, high-quality five-flower for the top choice;

②: remove the old cabbage gangs and bad leaves, and then do not use a knife to cut the hand-torn into pieces, cabbage leaves and the following white stalks first separated to put, ginger slices, scallions cut into segments, vermicelli do not have to deliberately soak the soft;

3: pot with a little oil to moisten the pot and then under the five-flower meat slices stir-fry over a small fire, the meat sliced to both sides. meat stir-fry to both sides of the browned, grease oozing out, under the onion, ginger, anise over medium heat stir-fry incense;

④: After the pot of flavor floating out of the part of the next cabbage stalks, add salt, soy sauce stir-fry well in advance of the taste, simply stir-fry evenly after adding water and vermicelli into the stew, 15 minutes on a small fire;

⑤: Finally add the part of the cabbage leaves, continue to stew for 5 to 8 minutes or so, open the large fire to close slightly! The soup, taste the flavor need to make up for the salt, the soup to receive their own degree of satisfaction can be dished out on a plate.

Cabbage and pork stewed vermicelli content:

1, why the pork is the preferred part of this dish?

Answer: There is an old saying in our family that says "big veggies go with big meat", and in this dish the cabbage taste is fresh but not too bland, and the vermicelli is smooth and Q-bouncy but has no flavor, so there has to be some "heavy meat" elements to make the whole dish taste good. In order to make the whole dish taste become thick and three-dimensional, but at the same time can not be too greasy, then undoubtedly the pork is the most appropriate choice.

2, the meat without blanching? And don't you need to use cooking wine or something like that to deodorize it?

Answer: This is my mom's customary practice for so many years, and I'm used to eating it, in fact, you can blanch the meat first to deal with, at least so that after the slicing is also convenient it. As for the problem of fishy actually do not have to worry about, pork stir-fried over low heat to the degree of oil, basically there will be no more fishy, plus some green onions, ginger and so on is enough to increase the aroma of the foreign, at the same time not to take away the original flavor of the ingredients.

3Why separate the stalks from the leaves?

Answer: The main reason is that the stalks contain more water and fiber, which makes them more resistant to stewing compared to the leaves, and they can be put in first to give the dish more of a sweet vegetable taste. The leaves don't provide much sweetness, and if you add them too early, they'll get completely stewed, so put the stalks in first and the leaves in later. And we recommend hand-tearing the cabbage rather than cutting it with a knife because it's easier to separate the two completely.

4Doesn't the vermicelli need to be softened and soaked in advance?

Answer: If you just like the smooth texture of vermicelli, then you can soak the vermicelli in warm water in advance, and then choose when to add it to the stew based on the degree of soaking. However, I prefer to let the vermicelli absorb some of the flavor of the soup, so I put the vermicelli directly into the soup slowly simmering, so that in addition to letting the vermicelli more flavorful in addition to the stewed cabbage can also avoid water leading to the overall taste of the dish is bland.

5, this dish only stewed 20 more minutes, if the taste is enough?

Answer: The length of the stewing time depends on the thickness of the ingredients, as well as the individual's preference for the texture of the ingredients and the flavor of the soup. Basically, the thicker the meat is cut, the higher the demand for mellow soup flavor, then the stewing time can be correspondingly longer, on the contrary, if you pay more attention to the stewing out of the texture and taste of the ingredients themselves, then more than 20 minutes is enough.

Cabbage and pork with vermicelli"Technical Summary"

1. Pork should be selected from the pork. It can be blanched to remove the fishy, convenient slicing;

2. Pork stir-fry should be fried to the degree of browning out of the oil, so that the aroma is not greasy;

3. If there is lard residue left over from frying lard can also be added to it, it is also very tasty;

4. Pakchoy hand torn to be better than the knife cut, the stalks into the pot, the leaves out of the pot before the put into the cooker can be cooked;

5. The basic sequence of That is: pork into the pot to fry - cabbage stalks into the pot - soaked soft vermicelli and cabbage leaves into the pot - into the dish on the table. If the vermicelli is not softened first, then a little earlier into the pot stew, similarly prefer cabbage stalks have a pronounced texture, cabbage stalks into the pot timing can be delayed a step.

- Finally, I would like to summarize:

Remember that the pork should not be in the pot after the cabbage, because the cabbage is heated, it will be out of water, and this water will continue to evaporate and take away the heat in the pot, and then how to put pork into the frying temperature is not enough. It will lead to the taste of pork deterioration, grease forced out, odor retention and a series of problems.