How to make Henan stew

• 

  1. Scrape off the oily skin of the pork belly, wash it, boil 2/3 of it in water until raw, remove and slice it; wash and slice the cabbage; cut the old tofu into thick slices; soak the kelp in warm water.Wash and slice; soak vermicelli in warm water until soft and cut into lengths of about 10 centimeters; cut green onions into sections; slice part of ginger and mince part.

• 

  2. Cut 1/3 of the pork belly into strips as thick as chopsticks, add salt, Marinate with MSG, thirteen spices, minced ginger, and soy sauce for 10 minutes, then batter with eggs and starch, and deep-fry in warm oil into golden crispy meat.

• 

  3. Heat the oil pan to high temperature, add the cut old tofu, and fry until Remove when golden brown and drain oil.Set aside.

• 

  4. Remove the clean pot and add an appropriate amount of salad oil, put the pork belly slices into the pot over low heat Stir-fry until oil comes out, add onions, ginger, star anise, and thirteen spices and continue to stir-fry until the onions and ginger are golden brown, add sweet noodle sauce (or bean paste according to personal taste) and stir-fry until fragrant, add chopped cabbage and stir-fry over high heat Stir-fry for 1 to 2 minutes, add appropriate amount of dark soy sauce and stir-fry until the color is uniform, add stock and salt, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

• 

  5. Put the crispy pork, kelp and fried tofu into the pot and continue to simmer for 10 minutes , add the vermicelli, simmer for another 5 minutes, add MSG and sugar to adjust the taste, turn to high heat and simmer for 3 to 5 minutes to collect the soup, then serve.