Cabbage stewed vermicelli

Overview

Winter is coming, and there are fewer and fewer fresh vegetables. Chinese cabbage and Chinese cabbage are basically the main dishes of this season. A bowl of hot vermicelli stew can be eaten for a long time. This time, I used half a cabbage left last night?

Tags

• hot dishes
• aniseed
• cabbage
• garlic
• light soy sauce
• old soy sauce
• onions
• pork
• starch
• sugar
• vermicelli
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak the dry vermicelli in warm water until soft

   

2. 2 Wash and cut cabbage into cubes and set aside

   

3. 3 Cut the pork into large pieces, add a pinch of salt, a spoonful of sugar, ginger slices, garlic cloves, green onion segments, starch, light soy sauce, and sesame oil and mix well

   

4. 4 Heat the cold oil in the pan, add the pepper and aniseed ingredients and stir-fry

   

5. 5 After frying until fragrant, add the meat slices and stir-fry quickly until it changes color

   

6. 6 Add the cabbage and stir-fry evenly

   

7. 7 Add appropriate amount of dark soy sauce, appropriate amount of boiling water, add vermicelli and simmer over low heat

   

8. 8 Turn the pot over occasionally to avoid burning it

   

9. 9 When the vermicelli becomes soft and translucent, add an appropriate amount of salt and stir evenly. Use high heat to reduce the soup and serve