Chinese Food
Stewed cabbage with streaky pork
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We are all from Northeast China. We stew pork with vermicelli. In winter, the cabbage in the north is the sweetest. When I was a child, my daily dishes in winter were stewed cabbage, fried cabbage and pickled cabbage. I miss my mother's taste of stewed cabbage when I go out. Cabbage tastes sweet and smooth. It has the effect of clearing away heat, removing irritation, thirst and diuresis, and clearing the stomach. It's matched with the streaky pork with fat and thin oil stains. One word is fragrance. -
Cooking ingredients
Cooking Steps
Step1:Prepare fresh ingredient
Step2:Sliced pork slices. Hot water soaked sweet potato powder. Sliced cabbage.
Step3:Prepare seasonin
Step4:Add oil in the hot pot. Stir in the onion, ginger and garlic.
Step5:Stir fry the pork until both sides are slightly burnt.
Step6:Add the washed cabbage. Stir fry until the cabbage is soft. Never add water, because cabbage itself has water.
Step7:Add all the seasonings. Cover the pot and simmer until the cabbage leaves the soup.
Step8:Add the pickled vermicelli. Continue to stew until the vermicelli taste good.
Step9:Just leave a little soup in the pot.
Step10:Sprinkle some shrimps and medlar before leaving the pot.
Step11:Made.
Cooking tips:Stir fry cabbage in medium and small heat. Stir fry it soft. This will keep the sweetness of cabbage. Do not put a lot of water. There are skills in making delicious dishes.
