How to make twice-cooked pork with cabbage and vermicelli

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  1. Wash and shred the cabbage and soak it well Cut the vermicelli into 2-inch sections, cut the meat into thin slices, shred the fungus and red pepper, slice the ginger and garlic, and cut the green onion into sections

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  2.Put oil into the wok, add the meat slices, stir-fry over low heat until the meat is oily, and take it out when it becomes translucent and slightly curled

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  3.Add peppercorns and star anise, stir-fry over low heat until the color changes slightly

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  4.Add ginger, green onions and half of the garlic slices, saute until fragrant and remove.

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  5.Add shredded cabbage and stir-fry over high heat

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  6.Saute until slightly soft

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  7.Add fungus, meat slices, salt, light soy sauce, and a little sugar and stir-fry until the juice is released

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  8. Add vermicelli and stir-fry over medium heat

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  9. Stir-fry until the vermicelli has absorbed the soup and becomes translucent.Add the chicken essence and the other half of the garlic slices and red pepper, stir well and turn off the heat

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  10. Remove from pot and plate