Stewed Vermicelli with Pork and Cabbage

Ingredients ?

Five-flame pork One piece

Cabbage ? Half a piece ?

Vermicelli 1 handful

Soy sauce two spoons

Salt a little

Scallion, ginger and garlic moderate

Cooking oil moderate

Methods of pork and cabbage vermicelli stew ?

Meat sliced

Cabbage knife

Vermicelli soaked in water in advance (half an hour or so, depending on the degree of resistance to cooking adjusted), want to stew for a while you can not soak, stewing more water (stewing time longer meat aroma, more delicious)

Scallion, ginger and garlic ready

Heat the pan and cool the oil, onion and ginger aroma

Into the pork, stir fry

To cook the meat, and then add the meat. Stir fry

Put in the cabbage and stir fry evenly

Put in the right amount of water, preferably boiling water, put in the vermicelli,

Put in the soy sauce (I use the taste of fresh, you can put more)

Guard the lid of the pot, simmer on medium-low heat for 15 minutes (stewing time will be more tasty, depending on the degree of vermicelli resistance to cooking, I usually half an hour or more, but add more water, if the vermicelli is not resistant to cooking you can not bubble, then later put), a small amount of leftover. Then later), a small amount of soup

Put in the salt seasoning (less, because before the soy sauce) into the garlic, stir-fry evenly, stir-fry a little more, stir-fry garlic flavor, this step is very critical

Out of the pot on the plate

Tips

Add a little more water, more stew for a while, the results will be better, but according to the degree of cooking resistance of the noodles to adjust (I usually stew more than half an hour)