Pork belly with baby cabbage vermicelli
Overview
My father’s cooking is the best for hometown delicacies. It’s really unattainable and requires constant effort. It was originally made with cabbage, but the cabbage in Beijing was too watery, so it was changed to baby cabbage. I usually roll it up with pancakes and eat it every time...
Tags
Ingredients
Steps
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Cook the potato flour in advance and set aside. I don't like sweet potato flour, it doesn't have the chewiness of potato flour.
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Tear the baby cabbage into pieces and fold them together. Cut them lengthwise into strips about 0.5 cm wide
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Cut crosswise into inches
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Cut the pork belly into thin slices, slice the ginger, shred the green onion, and shred the dried chili
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Use a clean knife on a clean cutting board to cut the green garlic into thin strips
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Add more oil to the pot. When the oil is hot, add the pork belly and stir-fry to get the fat. Then add sliced ginger and green onion. Add the five-spice powder and stir-fry for a while. Add the chili shreds. Stir-fry for a while. Add the baby cabbage. Stir-fry all the time. Add Sichuan pepper powder, ginger powder and pepper. Stir-fry until the baby cabbage becomes soft and reduced. Add soy sauce and salt. Stir-fry until the baby cabbage is almost cooked. Add the vermicelli and stir-fry evenly. Add the shredded green garlic and stir well before serving.
