Pork stewed vermicelli

Overview

It is said that the famous Northeastern dish Pork Stewed Vermicelli originated from Sichuan and was modified in the Northeast to suit local conditions. I think it may be a modified version of sauerkraut. Most sauerkraut in Sichuan is jar kimchi. The weather in the Northeast is cold, and everyone pickles Chinese cabbage in winter, so each one has its own unique addition. I think this dish is especially suitable for winter. Cabbage, one of the three treasures of winter, is of high quality and low price. Chinese cabbage is pickled into sauerkraut, which is easy to store in winter and very convenient to eat. The fat but not greasy pork belly is added with some dried vermicelli and pickled cabbage. When stewed in a large pot, it is particularly fragrant. It will keep the whole family warm in the cold winter. The reason why this dish is promoted is that the raw materials are convenient in winter, it can be made in a big pot and it does not get cold easily, and the combination of meat and vegetables tastes good. It is indeed very good... It is a very good winter recipe, everyone should try it...

Tags

• hot dishes
• northeastern cuisine
• cinnamon
• cooking wine
• dry vermicelli
• garlic cloves
• ginger
• green onions
• old soy sauce
• peanut oil
• pickled cabbage
• pickled pepper
• pork belly
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare the raw materials and soak the dry vermicelli in advance

   

2. 2 Put an appropriate amount of water in the pot, add some salt, and cook the vermicelli until it is 8 minutes cooked

   

3. 3 Soak cabbage in water

   

4. 4 Cut pickled cabbage into small pieces

   

5. 5 Cut the ginger and garlic cloves into slices, and cut the green onions into small pieces

   

6. 6 Take out the vermicelli and rinse it with cold water

   

7. 7 Put an appropriate amount of water into the pot, add bay leaves, cinnamon, a little ginger slices, cooking wine, add pork belly and cook

   

8. 8 Slice the cooked pork belly into thin slices

   

9. 9 Put a little peanut oil in the pot and stir-fry the pork belly

   

10. 10 Add onion, ginger, garlic, pour in appropriate amount of dark soy sauce, and continue to stir-fry

    

11. 11 Add pickled cabbage and stir-fry

    

12. 12 Add vermicelli

    

13. 13 Add water to cover all the ingredients, bring to a boil over high heat, and simmer over medium heat until the soup becomes thick

    

14. 14 Add appropriate amount of salt as appropriate and cook