Chinese Food
Stewed vermicelli with Chinese cabbage and pork
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In late autumn, there is one of the most difficult days in Northeast China. That is 20 days before heating. The earliest heating in northern Heilongjiang was in late September. Jilin was in mid October. Liaoning was around November 1. On a warm day, the house is warm. Even if it's thirty degrees below zero outside in the cold winter, the family is still short sleeved pajamas. But 20 days before heating, I was so sad. I didn't want to get out of bed in the morning. I took a bath at home and the bath bar was cold. I went to bed at night and felt the bed was cold. At this time, the man loves the whole stew for dinner. He eats it until he is sweating. It feels like the chill of the day has been drained. When it comes to stew in Northeast China, people will always add stewed pork with vermicelli as soon as possible. It seems to be a famous dish in Northeast China. There are many ways to make this dish online. Many people make it according to their names, but in fact, there are not many families in Northeast China who only use pork to stew vermicelli
Cooking ingredients
Cooking Steps
Step1:Wash streaky pork and cut it into squares with skin. Warm water bubbles are soft for us
Step2:Put the meat into the boiling water, blanch it, remove the blood foam and dry i
Step3:Take the cabbage outer side. Cut it from the middle to separate the white side from the green leaf. The slanted blade of white top is diamond shaped. The vegetable leaves are torn in two from the middl
Step4:Heat up the oil in a hot pot. Stir fry the dried chilli and ginger until fragrant. Stir fry the streaky pork over medium low heat until the skin becomes hard. Add the scallio
Step5:Stir fry in soy sauce and add color. Evenly add cumin, star anise and cinnamo
Step6:Fill in the right amount of boiling water and cook the meat for 40 minutes
Step7:After collecting the soup, add salt, and then spread the cabbage over the pot. The dish is on the bottom, and the leaves are on the top.
Step8:Spread the sliced garlic on top of it. Then spread the pink on the cabbage. Pour in the cooking wine and raw soy sauce. Simmer for 20 minutes. When serving, turn the meat and vegetables in the pot evenl
Step9:The characteristic here is the cabbage and vermicelli on it. The cabbage Gang directly contacts the soup and is stewed. The cabbage leaves and flour are the same, so they are steamed on the meat. The steamed cabbage leaves are green and bright, and the taste is not dissipated in the process of stewing. The taste is very delicious. The steamed noodles absorb the grease on the surface of the soup. They are soft and strong. They taste much better than the stewed directly in the water.
Cooking tips:There are skills in making delicious dishes.
