Pork stewed vermicelli

Overview

Northeastern stew, a classic side dish, suitable for people with heavy tastes.

Prepare main ingredients and auxiliary ingredients
Pour the pork belly through water to cook out the blood in the meat. Put the pork belly in the wok, add water to cover the pork belly, boil the water for about five minutes, then turn off the heat.
Wash the pork belly with warm water, cut into cubes about two centimeters, cut green onion into sections, and slice ginger. Soak the wide noodles in hot water until soft.
Add an appropriate amount of oil to the wok, heat the oil and sauté the onions, ginger and aniseed, then add the pork belly pieces and stir-fry until the skin of the pork belly is slightly browned.
Add cooking wine, a small amount of dark soy sauce, and stir-fry.
After stir-frying evenly, add hot water to cover the pork belly, with a little more water to prevent it from drying out. Because stewing takes a long time, water cannot be added midway. After the water boils, simmer over low heat for about 1 hour until the meat is tender. If using a pressure cooker, simmer for 20 minutes after pressing the valve.
Add the wide noodles and continue to simmer over medium heat until the wide noodles are simmered.
Use high heat to drain away the water, and you are ready to serve
It’s time to eat