Braised pork vermicelli with Chinese cabbage

Overview

The weather is cold in winter, so a big plate of meat-roasted Chinese cabbage vermicelli will taste very warm. This type of dish generally originates from the Northeast.

Tags

• hot dishes
• chicken essence
• chinese cabbage
• ginger
• pork belly
• red pepper
• star anise
• fans
• salt

Ingredients

Steps

1. 1 Wash and slice pork belly

   

2. 2 Wash the Chinese cabbage, and the leaves can be torn into pieces directly by hand, and the stems can be cut into slices diagonally with a knife

   

3. 3 Soak the vermicelli until soft and wash

   

4. 4 Ginger, red pepper and star anise are ready

   

5. 5 Pour oil into the pot, add red pepper, ginger and star anise and fry over low heat until fragrant (fry over low heat until fragrant to avoid burning)

   

6. 6 Add pork belly and stir-fry, then add dark soy sauce and stir-fry until flavourful

   

7. 7 Add Chinese cabbage stems and leaves and stir-fry until fragrant

   

8. 8 Add a little sugar to make it fresh, stir-fry and then add water

   

9. 9 After boiling, add the soaked vermicelli and stir-fry until the flavor is added, then add salt (add salt if you like) and stir-fry

   

10. 10 Bring to a boil in the pot and you are ready to serve

    

11. 11 A plate of hot meat-roasted Chinese cabbage vermicelli is on the table!