Pork stewed vermicelli
Overview
The cold winter has passed, and the sky is blue and sunny. The fresh earthy smell and air make people think that there are still Chinese cabbages on sale in the supermarket. To be honest, the Chinese cabbage you buy now is really not as good as the one in winter. Whether it's appearance or moisture, I always feel like I owe something. Speaking of Chinese cabbage, it is the king of cabbage. It is nutritious and very affordable. As one of the exclusive winter dishes, it is indispensable on the dining table. Whether cooking or filling, not eating cabbage means winter has been wasted. Pork and cabbage stewed vermicelli is a dish that makes your mouth water when you think about it. It makes you want to take a sip. It is paired with steamed buns and rice, which are both classic home-cooked meals.
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Ingredients
Steps
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Put the sweet potato vermicelli into a pot of boiling water and cook for about 1 minute to soften. Remove and place in a container of water for later use.
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Prepare pork belly slices, ginger slices, star anise, and chopped green onion.
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Cut the cabbage into thick shreds or chunks.
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Put an appropriate amount of oil in the pot. When the oil is hot, add star anise, ginger slices and chopped green onion in sequence and saute until fragrant.
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Add pork belly and stir-fry until meat turns white.
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Add the cabbage, then add 2 grams of salt and 3 tablespoons of soy sauce, cover and simmer over medium-low heat for about 2 minutes.
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When the water from the cabbage comes out, add the vermicelli. Do not stir it first, then simmer for about three minutes. Let the soup from the cabbage soak into the vermicelli. If you feel that the water is insufficient, you can add some hot water as appropriate. Finally, when the cabbage becomes soft and the soup is reduced, stir-fry evenly.
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Serve on a platter.
