Pork and bean sprouts stewed with vermicelli

Overview

I have always preferred eating soybean sprouts, especially the soybean sprouts stewed with vermicelli are particularly delicious. Of course, pork cannot be omitted. The fat in the pork must be used to make the bean sprouts and vermicelli taste more fragrant. Maybe it is due to genetics, but now my eldest daughter also likes to eat this pork and bean sprouts stewed vermicelli. She saw a new batch of sweet potato vermicelli in the supermarket two days ago, so she bought a big handful, which is enough to stew it several times. As a person from the north, this kind of stew is definitely a common dish on the dining table. When I was young, my mother would often make a pot of stew like this and eat a lot with steamed buns or rice. Especially the vermicelli, which is smooth, soft, elastic and chewy, and is especially fragrant because it is soaked in the fat of the pork and the vegetable soup of the stew.

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• old man
• autumn recipes
• winter recipes
• farm food
• lunch
• dinner
• students
• edible oil
• five spice powder
• light soy sauce
• onions
• pork belly
• soybean sprouts
• sweet potato vermicelli
• ginger
• salt

Ingredients

Steps

1. 1 Pick and wash the soybean sprouts;

   

2. 2 Cut pork belly into thin slices;

   

3. 3 Rinse the sweet potato vermicelli and set aside;

   

4. 4 Heat the wok, add an appropriate amount of cooking oil, add the chopped green onion and ginger and saute until fragrant;

   

5. 5 Add the meat slices and stir-fry;

   

6. 6 Stir-fry over low heat until the meat changes color and the fat in the fat is stir-fried;

   

7. 7 Add appropriate amount of light soy sauce and stir-fry until browned;

   

8. 8 Add the washed soybean sprouts and stir-fry;

   

9. 9 Add an appropriate amount of hot water to the pot and put the sweet potato vermicelli in; use as much water as possible, because the vermicelli will absorb water if it is not soaked in advance;

   

10. 10 The vermicelli becomes soft when heated, bring to a boil over high heat and then turn to medium-low heat;

    

11. 11 Add an appropriate amount of salt and five-spice powder to taste, cover the pot and simmer over medium-low heat until the vermicelli is cooked; because the vermicelli is sticky, you need to open the lid and stir the bottom of the pot with a spatula to check whether there is enough water;

    

12. 12 Wait until the vermicelli is cooked thoroughly and the soup is almost gone;

    

13. 13 Plate and serve, and you're ready to eat.

    

14. 14 The vermicelli is soft, glutinous and smooth, soaked in gravy, especially delicious. You can also soak the vermicelli in advance before putting it in the pot, which will save time in the pot. However, although this method of putting dry vermicelli into the pot takes a little longer, it is more delicious.