Pork stewed vermicelli
"Pork stewed vermicelli, authentic northeastern dishes! Eat a large piece of meat - to satisfy the craving, the vermicelli absorbed the flavor of meat - fresh and smooth, with rice - flavorful, can not eat more than a bowl of rice?
To be honest, the favorite is still the vermicelli, soaking up the meat juice of the vermicelli full of flavor, really super awesome!"
Ingredients
Main Ingredients
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Pork 650g
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Sweet Potato Vermicelli 150g
Side Ingredients
Soy Sauce
2 teaspoons
Long Soy Sauce
1 teaspoon
Wine
1 tsp
Scallion
15g
Ginger
10
Cumin
5g
Angle Anise
2pcs
Cinnamon
1 small piece
Ice Sugar
10g
Spices
Scented leaves
3 slices
Salt
Moderate
How to make pork stewed vermicelli
1.
Main ingredients: pancetta, sweet potato vermicelli
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2.
Seasoning: green onion and ginger, rock candy, cumin, aniseed, cinnamon, and scented leaf
Seasoning: onion and ginger, rock sugar, cumin, star anise, cinnamon, scented leaves
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3.
Cut the pork into cubes and soak in water
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4.
Control the water in the soaked pork and put it into a pan to fry over a low heat
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5.
Sauté until it turns brown and spits out the oil. Add all the seasonings and sauté over low heat until the pork turns brown and spits out the oil.
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6.
After stir-frying the seasonings, add the soy sauce.
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7.
Add the cooking wine.
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8.
Add soy sauce.
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9.
Sauté the pancetta over low heat until it gets color.
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10.
Add hot water to the pork (more water than you would normally use for stewing meat)
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11.
Bring to a boil over a high heat, reduce the heat to a simmer and simmer for 30 minutes until the meat is cooked, then add an appropriate amount of salt. (The meat should not be too rotten, add the vermicelli of the stew for a while)
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12.
After adding the vermicelli, small fire stew until the vermicelli transparent and soft rot can be.
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13.
The pork is soft and the vermicelli is smooth!
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The finished picture of pork stewed vermicelli
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Cooking tips
1. Rinse the vermicelli well, you don't need to soften it in advance, so that the vermicelli will absorb more soup juice and have more flavor. Again, because the vermicelli is very absorbent of the soup, so the water must be more than to do braised pork, to add enough at a time.
2. In the end, when the soup is extracted, don't collect all the soup, leave some soup to be delicious, and keep the rest of the soup for braising next time, which is also very delicious.