Recipe of Braised Vermicelli with Cabbage and Tofu

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  1. Wash the pork belly and cut into thin slices, cut the ginger into small slices, and chop green onion and set aside.

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  2. Wash and drain the cabbage, then cut it into thick shreds.You can also use Tear it into pieces by hand, it depends on your personal preference.

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  3. Pour an appropriate amount of cooking oil into the pot and heat it up, add the pork belly and stir-fry until the oil is released.In the rolled state, I like to brown the pork belly.

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  4. Then add light soy sauce and cooking wine, stir-fry until the meat slices are colored and the pork belly is striped I also cut the pork skin into strips and threw them into the pot to fry together.

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  5. Then add the cabbage and stir-fry over high heat until the cabbage becomes soft.

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  6.Add an appropriate amount of water to cover the ingredients in the pot, add the vermicelli and bring to a boil over high heat Reduce heat to medium and simmer for about ten minutes.You can use either sweet potato flour or potato flour for the vermicelli, and the thickness doesn’t matter.

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  7. Add the tofu cut into small pieces and continue to simmer for about ten minutes, here It is best to use old tofu, which is not easy to break and is more resistant to stewing.

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  8. Stew the ingredients in the pot until soft and cooked, and add an appropriate amount of salt according to personal taste and chicken essence, stir-fry evenly.There is no need to make the soup too dry when stewing.It is called stewing when there are soup and vegetables.

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  9.A Northeastern-style cabbage and tofu stewed vermicelli is ready, served with rice The meal is very enjoyable, why don’t you try it?