How to make Braised Pork and Vermicelli

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  1. Vermicelli wash Clean and cut the pork into cubes and set aside.

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  2. Put the water in the pot and boil it, add the peppercorns, onion, ginger, cooking wine, and cut For good meat, skim off the foam after boiling the pot, remove the meat pieces, and control the water for later use.

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  3.Put oil in the pot.When the oil temperature is 70% hot, add sugar.Rock sugar will also work., stir continuously in the pot over low heat.Fry until the sugar is completely melted and bubbling.

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  4. Add the pork quickly, pay attention to the oil splashing, and then stir-fry quickly to color, if If the color is too light, you can add some dark soy sauce, stir-fry and set aside.

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  5.Wash the pot, first add the peppercorns and aniseed, then pour in the oil.Warm it up to 70% heat, add onion and ginger and stir-fry until fragrant.Add the colored pork and garlic cloves, stir-fry for a few times and then add water and a little cooking wine.The water should be no more than the pork.

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  6. Simmer for thirty minutes, add a little salt, vinegar and simmer for ten minutes Then reduce the juice over high heat, put it on a plate and take it out of the pot.I like to eat sweet and sour food, so I added vinegar.If you are not used to it, you can leave it out.

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  7.Wash the pot again, put oil in the bottom of the pot, and heat the oil to 70%.Stir-fry the onion and ginger until fragrant, add the stewed pork and vermicelli, add a little water to half the height of the dish in the pot, add salt, a little dark soy sauce, and stir evenly.

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  8. After the water boils over high heat, turn to medium heat and simmer until there is almost no soup.Put it on a plate and remove from the pot..