Cabbage stewed with vermicelli

Overview

Everyone knows that cabbage stewed vermicelli is a common stew in the north. It is also called pork stewed vermicelli in the Northeast. It is simple to make and very nutritious. This dish only requires cabbage, vermicelli, pork belly and a small amount of condiments, and does not require other complicated ingredients. Today I also stewed it with cabbage and vermicelli at home. I cooked lard at home before, and the lard residue was left over. I used the lard residue to replace the pork belly slices. The vermicelli used is yam vermicelli, which is quite tough after being soaked and stewed. When a hot pot of cabbage stewed with vermicelli is served, I can't wait to take a bite. The cabbage is fresh and sweet, the vermicelli is soft and waxy, and the oil residue is fragrant and tough. It's so comfortable to eat! In the end, there wasn't even any soup left.

Tags

• hot dishes
• home cooking
• preparing meals
• autumn recipes
• winter recipes
• lunch
• dinner
• abalone juice
• cabbage
• cooking wine
• lard residue
• rice oil
• yam vermicelli
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 Soak the yam vermicelli in advance until soft.

   

2. 2 Wash the Chinese cabbage and cut into strips.

   

3. 3 Pour a little rice oil into the pot and heat it, then add the cabbage and stir-fry for a while until the cabbage becomes watery and add some salt to taste.

   

4. 4 Then add the oil residue and stir-fry evenly.

   

5. 5 Add some cooking wine and stir well.

   

6. 6 Then add appropriate amount of water and start simmering.

   

7. 7 After the soup boils, add the soaked vermicelli. I also added some abalone juice and mix well.

   

8. 8 It got cold so I poured it back into the casserole and simmered it.

   

9. 9 Before serving, sprinkle with chopped green onion and white pepper and mix well.