Meatless pork

Vermicelli

Cabbage 2 slices

Water-whipped fungus 4 pieces

Dried red chili peppers 2pcs

Soy sauce 1 tbsp

Maintaining wine 2 spoons

Sugar a little

Angle of anise 2pcs

Salt a little

Garlic 2 cloves

1 tablespoon of braised soy sauce

Scallion

1 tablespoon of five-spice powder

Ginger

Steps to stir-fry pork with Chinese cabbage and vermicelli

1

Vermicelli softened in advance, and then boiled in a pot of boiling water to cook, and then removed and drained.

2

Thinly slice the pork, tear the fungus into small pieces, slice the green onion and ginger, cut the dried red chili pepper into rings, and slice the garlic.

3

Cabbage cut into small pieces.

4

Pour more oil than usual into the pan, add star anise and stir fry the flavor over low heat.

5

Put in the pork and stir-fry until spitting oil.

6

Put in green onion, ginger and dried chili pepper and continue to stir-fry.

7

Pour in cooking wine and soy sauce for color.

8

Put in the cabbage and stir-fry until the cabbage leaves become soft.

9

Add the drained vermicelli and fungus and continue to stir-fry for a few minutes.

10

Add five-spice powder and salt.

11

Add the sliced garlic and stir-fry until the garlic is fragrant.

12

Drizzle in 1 tablespoon of soy sauce and add sugar for flavor.

13

Put out of the pan on a plate.