Pork stewed vermicelli raw materials: 5g of pork belly with skin, 1g of vermicelli (wide vermicelli is good), onion, ginger, pepper, aniseed, sugar, salt and vegetarian. Practice: 1. Scrape the pork belly and cut it into pieces. Soak the vermicelli with water, cut the onion into sections and slice the ginger. 2, put oil in the pot, stir-fry the meat until it changes color, and take it out. 3, put sugar in the pot to stir-fry the sugar color, add soup, add all the seasonings and meat, boil with high heat, skim off the floating foam, turn to low heat and stew until crisp and rotten, then add vermicelli to stew until delicious. 2. Pork and sauerkraut stewed vermicelli material: a package of sauerkraut (I bought it in vacuum), 45g of pork belly with skin, vermicelli or vermicelli (depending on personal preference for this kind of food), water, ginger, sugar, salt, sesame oil, chopped green onion, garlic paste and soy sauce. Practice: 1. Pour water into a large pot, about 9 cups. Pork belly is a little harder, cut into large slices, put it in the pot, and cook with ginger slices until boiling. Reduce the heat, remove the floating foam, add sugar, and continue to cook for about 4 minutes until the meat slices are soft and rotten. Soak the vermicelli in warm water until soft. If you use fans, remember to cut the long fans so that they don't look too long. 2. Take out the sauerkraut and put it in the pot until it boils again. At this time, put it in vermicelli or vermicelli, cook for about 1 minutes, add sesame oil and mix well. Sprinkle with chopped green onion to eat. ` 3, when eating, you can attach a dish of garlic sauce dipped in meat slices to eat. Ingredients: pork ribs (pork belly) (5g) vermicelli (5g) Accessories: sour cabbage (1g) Seasoning: vegetable oil (3g) pepper powder (3g) star anise (3g) green onion (5g) ginger (5g) salt (3g) chicken essence (1g) Production process 1. 2. The vermicelli is soft with water; 3. Shredding sauerkraut; 4. Add oil to the pot and heat it. Add pepper and aniseed and saute first. 5. Put the onion and ginger into the pot, add the broth and season with salt; 6. Add sauerkraut and vermicelli. After boiling, add meat slices and stew. 7. Put some chicken essence when you take the pot. Process tip 1. This dish is delicious only after stewing for a long time. 2. If you like to eat pig blood, you can put some pig blood, which tastes more pure. Diet nutrition pork rib (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more. Vermicelli: vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft and smooth, which is more refreshing and pleasant, but because vermicelli contains a lot of aluminum, it is not suitable to eat too much at one time. Sour cabbage: Lactic acid in pickled cabbage can stimulate appetite, sober up and get rid of boredom, stimulate appetite, help digestion, and promote the body's absorption of iron. At the same time, Chinese cabbage turns sour, and its nutrients are not easy to lose. However, sauerkraut can only be eaten occasionally. If the human body lacks vitamin C, it should eat less. Long-term gluttony may cause urinary calculi, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and appear poisoning symptoms such as blue skin and lips, headache and dizziness, nausea and vomiting, palpitation, and even death in severe cases. Recipe of pork ribs (pork belly): pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis. Nutrient energy (331.94 kcal), protein (48.42 g), fat (325.73 g), carbohydrate (49.59 g), dietary fiber (3.21 g), vitamin A (57.85 μ g), carotene (47.1 μ g) and thiamine (. Niacin (12.8 mg), vitamin C (2.35 mg), vitamin E (24.31 mg), calcium (124.44 mg), phosphorus (539.5 mg), sodium (182.64 mg), magnesium (12.85 mg) and iron (1.62 mg). Copper (.49 mg), manganese (.84 mg), potassium (1,217.48 mg), iodine (8.8 μ g), vitamin B6 (.1 mg), folic acid (.69 μ g), vitamin K (.35 μ g) and cholesterol (545.5 mg).