Pork stewed vermicelli

Overview

Pork stewed vermicelli is the first of the four major stews in the Northeast. This dish uses pork belly and wide vermicelli made from potato starch, a specialty of Northeast China. After a long period of stewing, the pork belly is soft and waxy, fat but not greasy. The vermicelli fully absorbs the aroma of the broth and has a smooth and tough texture. Stew the pork belly and vermicelli together. The vermicelli is also rolled with potato starch, a specialty of Northeast China. The dishes are sizzling on the pot, and the whole house is filled with the aroma of pork. The whole family is eating happily, which warms the heart and stomach.

Tags

• hot dishes
• old man
• dinner with friends
• northeastern cuisine
• winter recipes
• dinner
• aniseed
• braised soy sauce
• cooking wine
• dried chili pepper
• garlic
• onions
• pork belly
• rock sugar
• white sugar
• wide vermicelli
• zanthoxylum bungeanum
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 All ingredients are ready

   

2. 2 Cut the pork belly into pieces of about 2 cm

   

3. 3 Add water to the pot, put the pork belly in cold water. After the water boils, blanch the meat pieces thoroughly, remove the foam, remove and set aside

   

4. 4 Heat oil in a pan, add rock sugar, stir-fry over medium-low heat until the sugar color becomes slightly darker

   

5. 5 When the color of the sugar is slightly darker, add the pork belly and stir-fry until it is browned

   

6. 6 Add onions, ginger, garlic, Sichuan peppercorns, star anise, and dried chilies and stir-fry until fragrant

   

7. 7 Add boiling water to cover the meat noodles, then add braised soy sauce and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 40-50 minutes

   

8. 8 .Add wide vermicelli and salt, continue to simmer until the vermicelli is cooked and serve

   

9. 9 Finished product pictures