Pork Vermicelli Stewed with Cabbage

Overview

It’s winter. It’s warm all over and tastes good

Tags

• private kitchen
• cabbage
• cinnamon
• dried chili pepper
• five spice powder
• fungus
• onions
• pork belly
• star anise
• vermicelli
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Cabbage

   

2. 2 Fungus

   

3. 3 Vermicelli

   

4. 4 Onions, ginger, dried chilies, Sichuan peppercorns, star anise, cinnamon, allspice

   

5. 5 Add half a pot of water to the pot, boil the cooking wine, a few peppercorns, green onions, and a little ginger, then add the whole piece of pork belly and cook, take it out, let it cool, and cut into thin slices for later use.

   

6. 6 Remove the foam from the meat soup and set aside.

   

7. 7 Add a little oil and fry the meat until browned slightly, set aside, leaving oil at the bottom of the pot.

   

8. 8 Add onions, ginger, dried chilies, Sichuan peppercorns, star anise, and cinnamon, then add the fried meat slices and stir-fry.

   

9. 9 Add the cabbage and stir-fry. When the cabbage becomes softer, add soy sauce, five-spice powder and salt and continue to stir-fry

   

10. 10 Stir-fry the fungus

    

11. 11 When the cabbage is out of water, add the vermicelli and stir-fry

    

12. 12 Stir-fry for a while, put the broth over high heat and bring to a boil, then adjust the salt to taste

    

13. 13 The juice is collected. I don’t eat MSG or chicken essence. If necessary, add it yourself.