Minced Pork Vermicelli and Braised Baby Cabbage
Overview
This is a simple and delicious dish. And since the main dish is not oily, the fat content is also low. It is definitely a good food for those who want to lose weight.
Tags
Ingredients
Steps
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Wash the baby cabbage and cut the large leaves into two pieces. Marinate the minced meat with some cooking wine and dark soy sauce. Prepare vermicelli, mince ginger, onion and garlic.
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Soak the vermicelli in cold water for more than ten minutes. Blanch the baby cabbage in boiling water until cooked. (Don't be too soft, but keep some crisp texture) When blanching the vegetables, add an appropriate amount of salt and a little oil, then take them out and spread them on the bottom of the plate.
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Pour an appropriate amount of oil into the pot, and when it is 50% hot, pour in the minced meat and stir-fry until loose. If the pan is not non-stick, heat the pan until it is slightly smoking, pour in the oil and immediately add the minced meat and stir-fry it to prevent it from sticking.
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Add 1 tbsp of Pixian watercress and stir-fry until red oil comes out, then add ginger, onion and garlic and stir-fry until fragrant.
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Add 1 small bowl of water and add the vermicelli. Add a little dark soy sauce, an appropriate amount of light soy sauce, salt, 1 spoon of sugar and a little chicken essence.
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After the vermicelli is cooked, take it out and put it on the baby cabbage.
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Finally, thicken the soup and cook over high heat until the soup is thick, pour a little pepper oil and turn off the heat.
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Pour the soup over it. I sprinkled some diced carrots and chopped chives for garnish.
