Pork stewed vermicelli

Overview

The famous Northeastern stew, this is my first time making it. Very successful, hoho~~

Tags

• hot dishes
• meat dishes
• old man
• dinner with friends
• northeastern cuisine
• lunch
• chinese cabbage
• cinnamon
• dried chili pepper
• garlic
• msg
• pork belly
• star anise
• vermicelli
• chopped green onion
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the vermicelli in warm or cold water in advance (I soaked it in cold water, which took about an hour or two. This time is not included in the preparation time of this dish)

   

2. 2 Cut the pork belly into small pieces about one centimeter thick (I used plum pork). Boil water in a pot, add the meat pieces and stir well, it should take a few seconds. Drain and set aside.

   

3. 3 Wash the Chinese cabbage and break it into small pieces (the picture shows it before breaking it)

   

4. 4 Add a little vegetable oil to the pot, turn to low heat, and add two spoons of sugar. The sugar color must be boiled over low heat to avoid burning. Stir with a spatula while simmering. When the sugar melts and bubbles become darker in color, it is ready

   

5. 5 Add the meat pieces and stir-fry until browned with a spoonful of dark soy sauce. If there is residual moisture when adding meat, there will be oil spots splashing, so pay attention to safety.

   

6. 6 Add water and bring to a boil over high heat. Since vermicelli absorbs more water, the amount of water is larger than that of ordinary stews. Add a dried peppercorn, a piece of cinnamon bark, a star anise, two bay leaves, a spoonful of cooking wine or strong white wine, green onion, ginger and garlic. After the water boils, reduce the heat to medium-low, cover and simmer for 20 minutes. Add the cabbage and continue simmering for 10 minutes. Finally, add the soaked vermicelli, let the soup cover the vermicelli, cover with a lid and bring to a boil, then turn off the heat.

   

7. 7 Let stand for 3-5 minutes, open the lid and add salt and MSG to taste.