Ingredients
Pork belly ( 500g ) | Cabbage leaves ( 4 ) |
Wide flour ( 1 handful ) | Cooking oil ( 1 tablespoon ) |
Minced green onion ( a little ) | Ginger ( 1 small piece ) |
Dried chili pepper ( 1 ) | Pepper powder ( appropriate amount ) |
Oyster sauce ( Appropriate amount ) | Light soy sauce ( Appropriate amount ) |
Dark soy sauce ( Moderate amount ) | Salt ( appropriate amount ) |
Recipe of braised pork and cabbage vermicelli
1. Soak the wide noodles for 6 hours in advance.
2. Wash the cabbage leaves and cut the meat into pieces.
3. Put the meat pieces in cold water and blanch them in boiling water to remove the blood foam.
4. Remove, wash and drain.
5. Heat the wok over medium heat until it is 50% hot.Add the chopped green onion and shredded ginger.Sauté the chili until fragrant.
6. Add the meat and stir-fry for one minute.
7. Add pepper powder, oyster sauce, light soy sauce, and dark soy sauce to taste.
8.Continue to stir-fry for 2 minutes.
9.Add water and simmer, the amount of water is 3 times the amount of meat.
10. Cut the cabbage into shreds, and stir-fry the shredded cabbage with a little oil in another pot.Wait until the water is dry and drained.
11. After the meat is stewed for about an hour, add shredded cabbage and add salt to taste.
12. Continue to simmer for 10 minutes and add vermicelli.
13.When the soup thickens, turn off the heat and serve on a plate.
14.Picture of the finished product.
Tips
1.Soak the vermicelli in advance
2.Add the cabbage after frying to remove the water, otherwise it will affect the taste
3.Leave more soup in the final dish to make it delicious.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
