Minced Pork Vermicelli and Steamed Baby Cabbage

Overview

I like to eat baby cabbage with a soft and tender texture. I put a spoonful of Laoganma tempeh in it. It has a slightly spicy taste and my daughter likes it very much.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• students
• baby cabbage
• cooking wine
• laoganma black bean sauce
• light soy sauce
• minced pork
• oil
• old soy sauce
• onions
• starch
• fans
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Add salt, cooking wine, starch, and green onions to the minced meat, mix well, and marinate for 10 minutes.

   

3. 3 Soak the vermicelli in warm water until soft.

   

4. 4 Spread the vermicelli on the plate.

   

5. 5 Wash the baby cabbage and cut into 8 portions.

   

6. 6 Boil a pot of water, blanch the baby cabbage in the boiling water until soft, and take it out.

   

7. 7 Place the blanched baby cabbage on top of the vermicelli.

   

8. 8 Heat oil in a pot, add minced meat and stir-fry until loose. Add 1 tablespoon Laoganma black bean and stir-fry.

   

9. 9 Add light soy sauce and dark soy sauce to taste.

   

10. 10 Pour the fried minced meat evenly over the baby cabbage, put it into the pot, boil the pot and steam for about 5 minutes, until the baby cabbage is soft and mushy.

    

11. 11 Finished product pictures