Pork and vegetable stewed vermicelli

Overview

How to cook Pork and vegetable stewed vermicelli at home

First soak the sweet potato vermicelli in warm water until soft. Use the soaking time to clean the green vegetables and dried chili peppers, and cut the pork into thick shreds and set aside.
Cut the washed vegetables into sections, do not cut them too small, and separate the leaves and stems (because during the frying process, the stems must be placed first and then the leaves, otherwise the stems will not be cooked easily).
Preheat the wok, then put cooking oil in the wok, add a little more, immediately cut the dried chili into sections with scissors, and put them directly into the wok.
After smelling the aroma of chili pepper, you can put the pork shreds in, add a small amount of rice wine and soy sauce (I personally prefer June fresh soy sauce), then add two spoons of your own lard, stir-fry the pork shreds, add a small amount of water, cover the pot, and simmer the pork.
Open the lid of the pot, put the green cabbage stems in, stir-fry for a while, then pour the green cabbage leaves into the pot, stir-fry again, after stir-fry, add a spoonful of edible salt and an appropriate amount of water, and stir-fry again.
Add the soaked vermicelli and a small amount of MSG, simmer the vermicelli and pour it into the plate.