Stewed vermicelli with moss and pork belly

Overview

Characteristics of moss: The leaves of moss are relatively upright, with a plant height of 30-50 cm. The leaves are oblong, with irregular pinnate lobes. The leaves are dark green, with wrinkled leaves and more hairs on the leaves. The growth period is 50-150 days, and the weight of a single plant is 200-350 grams. Mosaic mosaic has thicker leaves, strong winter resistance, slightly late bolting, good quality, few pests and diseases, and is a pollution-free vegetable. Moss vegetable is a seasonal side dish in our coastal areas. It is sown at the end of winter and eaten during the Spring Festival. Our locals are commonly known as Laobai. Why it is called Laobai is not yet understood. However, this vegetable is also very suitable for eating in spring. It has the effects of clearing away heat, detoxifying, moistening the lungs and soothing the throat. The most common ways in our local area are to stew, stir-fry or make stuffings for steamed buns, all of which are very delicious.

Tags

• hot dishes
• old man
• northeastern cuisine
• winter recipes
• banquet dishes
• lunch
• garlic
• light soy sauce
• moss
• onions
• pork belly
• vermicelli
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Moss

   

2. 2 Vermicelli, pork belly,

   

3. 3 Onion, ginger, garlic, red pepper

   

4. 4 Soak the vermicelli in warm water;

   

5. 5 Cut onion, ginger, garlic, and red pepper with a knife and set aside;

   

6. 6 Slice the pork belly and set aside;

   

7. 7 Bring water to a boil in a pot,

   

8. 8 Blanch the moss in water;

   

9. 9 After blanching, put it in cold water to cool down;

   

10. 10 Squeeze out the water from the cooled greens and cut into segments and set aside;

    

11. 11 Add oil to the pot, add pork belly slices, and simmer over low heat;

    

12. 12 Then add onion, ginger, garlic and red pepper and stir-fry until fragrant;

    

13. 13 Pour in soy sauce and cook until fragrant;

    

14. 14 Pour in boiling water quickly;

    

15. 15 Put the vermicelli into the pot and simmer over low heat;

    

16. 16 Finally, put the moss into the pot and simmer for 5 minutes,

    

17. 17 Add salt to taste.