Cooking Steps

1. 

   Step1:Soak Chinese cabbage in light salt water for more than 10 minutes. Wash it repeatedly. Chinese cabbage in autumn is rich in water. It's crispy and tender. It's a sweet bite. It's also a pickle that northeast people love.

2. 

   Step2:The cabbage is sliced along. The cabbage can be cut a little coarser. It tastes good after stewing. Chinese cabbage stewed with vermicelli, a typical farm dish in Northeast China, is very popular with northerners.

3. 

   Step3:The vermicelli should be soaked in warm water in advance. It's easy to stew when it's soft. This is the Northeast potato noodles. It tastes smooth and smooth, which is popular among the old and children.

4. 

   Step4:Peel, wash and shred the scallion. One clove of garlic will do. Peel, clean and slice. Add some oil to the wok. Stir fry the five fragrant powder and chopped onion and garlic. Add cabbage and stir fry.

5. 

   Step5:Stir fry until the cabbage is soft. It's better if there's no water. The stewed cabbage doesn't taste like cabbage water.

6. 

   Step6:Add some water. Cabbage itself has water. It's not suitable to add too much water.

7. 

   Step7:Add the vermicelli. Bring to a boil. Simmer on a low heat. Season with salt, soy sauce and mushroom powder. It's good to have a little soup. Paofan is also very delicious.

8. 

   Step8:Put out the pot and put it in the basin. Sprinkle some shredded coriander and chili to taste. This full basin is not enough to eat.