Method one
material
400g pork, sweet potato vermicelli 150g, scallion 1 root, 2 star anise, 8g crystal sugar and 3 slices of ginger.
condiment
2 tablespoons of soy sauce, 2 tablespoons of salt 1/2, soy sauce 1 teaspoon, and carved wine 1 teaspoon.
working methods
1. First boil some boiling water in the pot, blanch the diced meat until the water boils, then scoop it up, wash it and drain it.
2. Put 1 tsp of 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 scallion, star anise, ginger slices and carved wine and stir-fry until fragrant.
5. Then add about 1200ml of water and all seasonings, cover with high fire and boil, then simmer for about 60 minutes.
6. Cook halfway and 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 over low heat, and the vermicelli will cook for a little longer.
10. Finally, cook until the vermicelli becomes soft.
skill
1. vermicelli is very absorbent, so put more water in the pot when cooking. Pick it up quickly after cooking, or the vermicelli will suck up the soup inside.
2. Stir-fry the sugar color on a small fire, don't stir-fry, it will have a burnt taste.
Method 2
material
Pork belly, Chinese cabbage, vermicelli, onion, ginger, pepper, aniseed, cinnamon, soy sauce.
working methods
1. Scrape the pigskin and cut it into pieces.
2. Wash the cabbage and cut it into pieces.
3. Soak sweet potato vermicelli in cold water.
4. Put the pot on fire, pour in water, add pork belly and cooking wine, and bring to a boil. Skim off the foam. Take it away.
5. Put the wok on the fire, pour in the oil, heat it to 50%, and add the rock sugar until it melts.
6. Pour pork belly and stir fry until the color is the highest.
7. Add onion, ginger slices, pepper, aniseed, cinnamon and soy sauce, stir fry a few times, add water, and the pork belly is gone. Stew for 30 minutes.
8. Add sweet potato vermicelli and salt and stew for 5 minutes.
9. Finally, add cabbage and stew for another 5 minutes.
Method 3
material
Pork belly, tofu, Chinese cabbage, vermicelli, onion, ginger, pepper, aniseed, cinnamon, soy sauce.
working methods
1. Chinese cabbage is cut vertically.
2. Cut the pork belly into large pieces; Cut tofu into large pieces; Sliced ginger; Cut the onion into large pieces.
3. Put oil in the wok, heat it, add onion and ginger until fragrant, add pork belly, pepper and star anise, and stir-fry until the pork changes color.
4. Add the cabbage, stir-fry the cabbage for a while, and then stir-fry the leaves.
5. add water.
6. Add the chopped tofu.
7. Pour in soy sauce to color.
8. add salt. Cover and stew.
9. Ten minutes before the pot, put in the vermicelli.
10. Stew the pork until it is white and soft, turn off the fire, and add monosodium glutamate and sesame oil to taste.
skill
1, Chinese cabbage should be cut vertically, or shredded, and the taste will be better.
2, pork must choose pork belly, only pork belly stew.
3, tofu first, the so-called "thousand rolls of tofu and ten thousand rolls of fish" tofu is more fragrant, and fans can put it in 10 minutes in advance, because fans are easy to rot.
4, stewed cabbage must pay attention to the heat, can not rush out of the pot, at least stew for more than half an hour, in order to come out soft.