Stewed Chinese Cabbage with Pork Belly

Overview

Cabbage in this season is the most delicious. Fresh Chinese cabbage is paired with pork belly and vermicelli, and the hot pot creates a special deliciousness.

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• braised buns
• chicken essence
• chinese cabbage
• cooking wine
• garlic
• old soy sauce
• onions
• oyster sauce
• pork belly
• salad oil
• sweet potato vermicelli
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the vermicelli in warm water until soft. Cut into sections with scissors. It tastes good only if the vermicelli is well hydrated.

   

2. 2 Cut the skin-on pork belly into cubes. Add water and blanch the cooking wine until cooked.

   

3. 3 Wash the bok choy. Tear into large pieces with your hands.

   

4. 4 Put a little oil in the pan. Use less oil and lower the heat to remove excess oil from the pork belly.

   

5. 5 Don't be impatient, stir-fry slowly. Add onion, ginger and garlic and stir-fry until fragrant.

   

6. 6 Add braised ingredients packet. Fry out the red oil.

   

7. 7 Fire. Add appropriate amount of water.

   

8. 8 After the water boils, add the vermicelli.

   

9. 9 Add salt and sugar. Soy sauce, oyster sauce.

   

10. 10 Boil the water again and add the cabbage.

    

11. 11 Simmer over low heat for half an hour.

    

12. 12 Add some soy sauce flavor. Sprinkle a handful. Lots of green onions.

    

13. 13 Add chicken essence and reduce the juice over high heat.

    

14. 14 It's hot and very delicious!