The Four Great Stews in Northeast China--Pork Stewed Vermicelli

Overview

One of the four major stews in Northeast China. Pork stewed vermicelli. That's the smell of Ao Ao. Have a bowl in the cold winter. . I don’t care what it is anymore, it’s an entry, please pay attention and like this dish.

Tags

• hot dishes
• home cooking
• old man
• northeastern cuisine
• winter recipes
• banquet dishes
• dinner
• aniseed
• msg
• onions
• pork belly
• sugar
• vermicelli
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork belly into small pieces.

   

2. 2 Boil a tablespoon of water. Put the pot under cold water. The water boils and foams. Remove the water and set aside.

   

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

   

4. 4 Cut onion and ginger into sections.

   

5. 5 Leave a tablespoon of oil in the base, add sugar, and stir-fry until the sugar color develops. Add pork belly and stir-fry until browned. . Add onion and ginger and stir-fry until fragrant.

   

6. 6 Add water to cover the pork. A little soy sauce, salt and MSG. Zanthoxylum bungeanum aniseed. Simmer for 30 minutes.

   

7. 7 Stew for about 15 minutes and add the vermicelli. . Simmer for another 15 minutes. Wait until the soup is almost thick and take it out of the pot.

   

8. 8 The meat is fat but not greasy. The vermicelli is chewy. .