How to make pork vermicelli, how to make pork vermicelli?

Pork stewed vermicelli can be said to be a food business card in the Northeast, because this dish is full of the rough and simple folk customs of the Northeast. This dish looks very complicated, but it is very simple to make, and it only takes a few small cooking skills to make it.

The Northeast region has a vast territory and a large population, and as the saying goes, turnip and cabbage have their own love. Due to the different tastes of each dish, the dish of pork stewed vermicelli has also derived countless different ingredients, which not only retains the advantages of pork stewed vermicelli dishes, but also derives some dishes with richer flavors. For example, stewed vermicelli with cabbage and pork, stewed tofu with pork vermicelli, stewed pork vermicelli with radish and cabbage, etc.

Ingredients: 500 grams of pork belly, 150 grams of sweet potato vermicelli or potato vermicelli [2], 1 green onion, 3 garlic cloves.

Ingredients: 1 star anise, a little cinnamon.

Seasoning: 1 teaspoon cooking wine, 2 tablespoons light soy sauce, 1 teaspoon soy sauce, 10 grams of rock sugar.

Method. 1. Prepare all the materials.

2. Soak the vermicelli in warm water in advance to soften.

3. Wash the pork belly and cut it into pieces.

4. Pour an appropriate amount of water into the pot, boil over high heat, pour in the cut pork belly, blanch until the water boils, take out, drain and set aside.

5. Wash and slice the green onions.

6. Soak star anise and cinnamon in clean water.

7. Remove the garlic cloves and set aside.

8. Wash and heat the pot, add a little oil, add rock sugar, and fry over low heat until caramelized.

9. Pour in the drained pork belly and stir-fry quickly.

10. Add 1 tablespoon of dark soy sauce to color the meat.

11. Then add the cabbage and stir-fry to remove the water.

12. Add an appropriate amount of water, add salt, star anise soy sauce, and cover the pot.

13. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

14. Add the soaked vermicelli and simmer for another 5 minutes.

15. Add monosodium glutamate and other seasonings and remove from the pot.

How do you make pork vermicelli delicious? First of all, fry the lean minced pork until fragrant, then add various seasonings, put in the vermicelli, add water and thicken, and finally sprinkle the chopped green onion to get out of the pot.

The method of pork vermicelli, these must first fry the meat in the pot, then fry the vegetables after it is cooked, put in water, then put in the vermicelli, put in the meat, put in the seasoning, and that's it.

The method is different in each place, and on our side, we first take the belly pork and stew it, and then replace the vermicelli.

Pork stew vermicelli.

Ingredients: 500 grams of pork belly, 300 grams of noodles, 2 garlic cloves, 1 star anise, a little bay leaf, 2 slices of ginger, some cinnamon, 2 millet peppers, 3 rock sugar.

Cooking steps: 1. Put the vermicelli in boiling water and soak it for 15 minutes in advance, probably soak the vermicelli so soft that you can pinch the vermicelli by hand.

2. After washing the pork belly, cut it into small squares with a knife, then put the pork belly into a pot of cold water and boil the cold water over high heat, and then remove the foam from the boiled pork belly.

3. Pour oil into the wok, put the pork belly in it after it is hot, quickly stir-fry it over low heat, and then put the bay leaves and star anise, garlic and ginger slices, cinnamon and millet peppers, chives and rock sugar into the pot and fry the meat fragrant.

4. Pour the soy sauce into the pot and stir-fry for a while to give the pork belly a color, then put the oyster sauce and cooking wine into the pot and fry, and add water to the pot after stir-frying.

5. First boil the water in the pot over high heat, then change to low heat and let the pork belly simmer in the pot for another 40 minutes.

6. After adding the above seasonings to fully adjust the flavor of the pork belly, we can put the vermicelli that has been soaked softer before, and this time the vermicelli can be cooked thoroughly to get out of the pot.

Cooking Tips:

1. Cook the pork belly in cold water first, which can well remove the blood water on the pork belly surface and the fishy smell of the pork belly.

2. When frying the pork belly, remember to take out the fried fat, so that the last pork belly we eat will have that fat but not greasy feeling after removing it.

3. The vermicelli must be added at the end, and adding the vermicelli too early can easily make the vermicelli sticky.

Steps to prepare pork vermicelli:

The ingredients needed are: pork belly, vermicelli, Chinese cabbage; Green onions, garlic, ginger, star anise, dried chilies, bay leaves, rock sugar, light soy sauce, dark soy sauce, pepper, salt and chicken essence to taste.

Step 1: Soak the vermicelli in warm water and try to soak the vermicelli as soft. Heat the pan and grill the pork belly skin side down, burn the skin of the pork belly until browned, and then brush it well.

Step 2: Cut the pork belly into walnut sizes. Break the Chinese cabbage into small pieces, prepare the green onion into sections, crush the garlic, slice the ginger, a handful of dried chili, 4 bay leaves, 1 star anise; After soaking the vermicelli soft, you can remove it and set aside.

Step 3: Fry the pork belly over medium heat with a small amount of oil in a wok until golden brown, add 1 handful of rock sugar and stir-fry to make some sugar color.

Step 4: Add green onions, garlic, ginger slices, star anise, and bay leaves and stir-fry over high heat to bring out the fragrance, pour in 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of soybean paste and stir-fry until fragrant.

Step 5: Add 2 bowls of hot water, cover the pot and cook for about 45 minutes, here it is recommended to directly transfer to the pressure cooker to stew the meat, and the meat can be stewed until crispy in more than 10 minutes.

Step 6: The pork belly must be stewed thoroughly, so that it will be fat but not greasy, the more you eat, the more fragrant it is, and it is best to easily clip it with chopsticks.

Step 7: Add the soaked vermicelli and Chinese cabbage, stir well, cover the pot and simmer for another 15 minutes, allowing the fat and seasonings to fully integrate into the ingredients.

Step 8: Finally, when the soup is tightened, add an appropriate amount of pepper, salt and chicken essence to taste, stir well, and drizzle half a spoon of sesame oil to remove from the pot.

Here's a simple way to make homemade pork vermicelli:

Ingredient list: 1Pork belly: 500 grams.

2.Sweet potato vermicelli: 150 grams.

3.Chinese cabbage: 200 grams.

4.Tofu skin: 50 grams of segment marking.

5.Ginger: 10 grams.

6.Green onions: 20 grams.

7.Dry and spicy pepper: 5 grams.

8.Sichuan pepper: 3 grams.

9.Garlic sprouts: 20 grams.

10.Star anise: 2 pcs.

11.Cinnamon: 2 small pieces.

12.Bayberry: 3 pieces.

13.Salt: 5 grams.

14.Pepper: 2 grams.

15.Soy sauce: 15 grams.

16.Dark soy sauce: 10 grams.

17.Aged vinegar: 10 grams.

18.Cooking wine: 15 grams.

19.Essence of chicken: 5 grams.

Production Steps:1Boil the pork belly to remove the fishy smell and cut it into small strips.

2.Heat the pot, pour a small amount of oil, put the pork belly into the stir-fry, the fire is not too big, when you see that the water vapor has just dried, cook in the cooking wine, and then add pepper, star anise, cinnamon, bay leaves and dried chili peppers, and continue to fry the fragrance. Shake it up.

3.To color the pork, add a little dark soy sauce or teriyaki soy sauce, then add plenty of boiling water, cover the pot and simmer over low heat for 50 to 60 minutes.

4.Soak the sweet potato vermicelli in cold water two hours in advance, soak and set aside.

5.Pick off the leaves of the cabbage, pat the cabbage stalks and cut them into slices with an oblique knife, so that the stew will be more flavorful. Prepare some garlic sprouts at the same time.

6.When the time is up, open the lid and pick out the green onions, ginger and spices, turn to high heat and put in the cabbage stalks, tofu skin and vermicelli, add the dark soy sauce according to the color of the soup, then add salt, soy sauce and pepper, and add aged vinegar to enhance the flavor.

7.After the soup boils, turn to medium heat and simmer for another 5 minutes, then turn to high heat and add cabbage leaves and garlic sprouts, add chicken essence to taste, push well and you can get out of the pot.

The above is a simple way to make home-cooked pork vermicelli, delicious and nutritious, I hope it will help you.

Preparation of pork stewed vermicelli.

Ingredients: 1000g pork belly, some sweet potato flour, light soy sauce, dark soy sauce, oyster sauce, rock sugar, salt, green onion, ginger, garlic, bay leaves, Sichuan pepper, seasoning.

1. Wash the pork belly and cut it into pieces, and cut it evenly according to personal preference. Put cold water in the pot, add 1 tablespoon of cooking wine, prepare an appropriate amount of ginger slices, green onions and peppercorns into the pot for fishing, put the pork belly pieces into the pot, boil over low heat until boiling, skim out the boiled foam, remove the meat pieces and rinse them with warm water for later use;

2. Take an appropriate amount of sweet potato flour, soak it in water and set aside, you need to prepare it about 1 hour in advance;

2. Take a non-stick pan, put the pork belly pieces into the pot, heat it over low heat, and constantly turn it with a spatula to consume the oil in the meat, which can make the pork belly taste better, fat but not greasy;

3. Heat the oil, take a piece of rock sugar and heat it in cold oil over low heat, and start to fry the sugar. Use a shovel to continuously stir the rock sugar to melt the rock sugar, and as the oil temperature continues to rise, the rock sugar becomes jujube red syrup and small bubbles appear;

4. Put the oil-consuming pork belly pieces into the sugar color and stir-fry evenly, so that each piece of meat is wrapped in jujube red;

5. Cut an appropriate amount of chopped green onion and ginger, grab 1 small handful of Sichuan pepper, 1 small piece of ingredients and 1 bay leaf, put it in a pot, stir-fry it with the pork belly, add 1 tablespoon of light soy sauce to taste after the spices are fragrant, 1 teaspoon of dark soy sauce to adjust the color, 1 tablespoon of oyster sauce to enhance freshness, stir-fry for about 30 seconds and then prepare to add water;

6. Prepare an appropriate amount of hot water as a hot soup and pour it into the pot, the amount of water is not more than the pork belly, boil the soup to boiling over high heat, simmer for about half an hour on low heat, pour the sweet potato flour into the pot, add an appropriate amount of salt to taste, stir evenly and simmer with the pork belly for about 20 minutes, when the vermicelli becomes soft and transparent, and fully absorbs the rich broth, the fragrant pork stewed vermicelli can be out of the pot!

Ingredients for sweet potato vermicelli stewed with pork.

Sweet potato vermicelli, pork belly, green onion, ginger, garlic, light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves, salt.

Preparation of pork stewed sweet potato vermicelli.

Soak the sweet potato vermicelli in warm water and cut the pork belly into cubes. Blanch the pork belly in boiling water to remove the blood. Heat the oil and stir-fry the shallots, garlic and ginger until fragrant.

Then add the pork belly and stir-fry for a while, then add light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves and an appropriate amount of hot water, the water should not cover the meat. Bring to a boil over high heat, skim off the foam and reduce the heat to low and simmer for 15 minutes. Add sweet potato vermicelli, add salt, and simmer for another 25 minutes.

The edible effect of pork stewed sweet potato vermicelli.

Pork stewed sweet potato vermicelli is a very healthy health food, many people like to eat this food, we often eat it can effectively supplement nutrition, which is naturally helpful to our health, at the same time, we can also improve physical discomfort by eating pork stewed sweet potato vermicelli, and we eat pork stewed sweet potato vermicelli can also promote health very well, first of all, pork is rich in high-quality protein and essential fatty acids, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness. Moreover, sweet potato vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. can help us promote good health.

Pork stewed sweet potato vermicelli is a very delicious food, but also many people usually love to eat, we often eat pork stewed sweet potato vermicelli can supplement a lot of nutrients, which will naturally help our health, often eat can also supplement nutrition, so it will also be helpful to health, so it is recommended that everyone eat more pork stewed sweet potato vermicelli in ordinary times.

Pork stewed vermicelli is very good to make, blanch with pork belly pieces, fry with rock sugar until colored, add various seasonings, stew until five or six mature, and then put in vermicelli, stew can be, it is a very delicious pork stewed vermicelli.

1. Pork stewed vermicelli.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli (it is good to have wide flour), green onions, ginger, Sichuan peppercorns, spices, sugar, salt, MSG.

Method: 1. Scrape and wash the pork belly and cut it into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger.

2. Put oil in the pot, fry the meat until it changes color, and then take it out.

3. Put sugar in the pot and fry the sugar color, add the soup, add all the seasonings and meat, boil over a strong fire, skim off the foam, turn to low heat and simmer until crispy, and then put in the vermicelli and stew until it tastes.

Ingredients: cabbage, minced garlic and ginger, red pepper, vermicelli, pork, monosodium glutamate, dark soy sauce, vinegar, pepper.

Method 1: Put oil in the pot, add garlic, ginger and chili pepper when the oil temperature is a little hot, and fry until fragrant.

2. Then put the cut one'Cook the meat slices, stir-fry the meat to white, pour in the dark soy sauce, and then put the water, you can put more, put the meat in, put in the vermicelli (I like to put the dry vermicelli directly into the pot, so that it is trouble-free, the vermicelli will have a meaty fragrance, you can also put the vermicelli in boiling water and soak it for ten minutes, put it in the pot).

3. Cover the pot and simmer for 10 minutes, add salt and pepper. Be careful not to boil the water dry, it is easy to paste the pot, and if there is less water in the pot, you can pour some of it.

4. Finally, put the cabbage on the pot and simmer for about ten minutes, pour a little vinegar and monosodium glutamate, and remove from the pot.

1. One pound of pork belly, cut into mahjong-sized squares, add cooking wine and blanch for later use;

2. Heat the oil pan, fry the pork belly until golden brown on both sides, and serve;

3. Put ginger slices, garlic, two star anise, small pieces of cinnamon, five dried chili peppers, and 10 grams of rock sugar into the pot and fry until fragrant;

4. Add the pork belly, stir-fry for a while, add three spoons of light soy sauce and one spoonful of dark soy sauce. Stir-fry to color. Then add an appropriate amount of boiling water;

5. Simmer on low heat for about an hour, then add the vermicelli that has been soaked in warm water, turn to high heat and simmer for about 10 minutes.

1. Soak the vermicelli in warm water and cut the pork belly into cubes;

2. Blanch the pork belly in boiling water to remove the blood;

3. Heat the oil and stir-fry the green onions, garlic and ginger slices;

4. Then add the pork belly and stir-fry for a while, then add light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves and an appropriate amount of hot water, and the water should not be over the meat;

5. Bring to a boil over high heat, skim off the foam, turn to low heat, and simmer for 15 minutes;

6. Add vermicelli, add salt, and simmer for 25 minutes.

Ingredients: 75 grams of Northeast large lapi, 100 grams of pork belly, 100 grams of Northeast sour cabbage, 4-5 slices of ginger.

60 grams of oil, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 and a half tablespoons of salt, chicken essence, pepper to taste.

Method.

1. Soak in warm water at about 70 degrees Celsius for 7-8 minutes;

2. Cut the pork belly into square pieces;

3. Shred Northeast sour cabbage;

4. Take out the soaked large facelift, rinse it with cold water, and grab it by hand to prevent adhesion;

5. Put oil in a wok, over medium heat, fry the pork belly until it is broken, then add ginger slices, and stir-fry until fragrant;

6. Add half a spoon of salt, dark soy sauce and cooking wine until the meat is colored;

7. Add the sauerkraut and stir-fry, then add half a pot of water, boil over high heat, turn to low heat, and simmer until the water is 80% dry;

8. Finally, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence and pepper to taste, and get out of the pot when the water is almost dry.