Pork stewed vermicelli

Overview

Ever since I bought Pinxian’s Yimengshan sweet potato vermicelli, I’ve fallen in love with it! No additives, pure taste, Q and smooth! A southerner tried to stew this Northeastern dish, and it was well received by the whole family. I couldn’t help but share it with everyone!

Tags

• hot dishes
• home cooking
• chicken essence
• donggu soy sauce
• fresh yimeng mountain sweet potato vermicelli
• ginger
• pork belly
• sauerkraut
• star anise
• tangbao
• white chives
• salt

Ingredients

Steps

1. 1 Soak sweet potato vermicelli in cold water for 10 minutes, remove and set aside.

   

2. 2 Wash the sauerkraut quickly, cut into thin strips, squeeze out the water and set aside.

   

3. 3 Slice pork belly and set aside.

   

4. 4 Cut green onions into small sections, slice ginger into thin slices, and prepare 1 star anise.

   

5. 5 Put a little oil in the pot, add ginger slices and stir-fry until fragrant.

   

6. 6 Add scallions and continue to sauté until fragrant

   

7. 7 Cut the pork belly.

   

8. 8 Fry until the pork belly changes color.

   

9. 9 Pour in the drained sauerkraut and continue to stir-fry until fragrant.

   

10. 10 Add 1 star anise, 1 tablespoon Donggu soy sauce and stir-fry evenly.

    

11. 11 Add water.

    

12. 12 Add half a piece of soup stock.

    

13. 13 Bring to a boil over high heat and pour into a casserole.

    

14. 14 After the soup base has simmered for 10 minutes, add fresh sweet potato vermicelli.

    

15. 15 Continue to simmer for 20 minutes, add a little salt and chicken essence to taste, it is fragrant and hot, the pure sweet potato vermicelli without any additives is Q and smooth, the sauerkraut is crunchy, the soup is appetizing and refreshing, and it is ready in one pot!