Simple recipe for pork stewed vermicelli, simple recipe for pork stewed vermicelli

Pork stew vermicelli.

Ingredients: 75g of Northeast large lapi, 100g of Northeast sour cabbage, 100g of pork belly, appropriate amount of oil, appropriate amount of salt.

Method: 1) Soak the Northeast Big Lift in warm water at about 70 degrees for 7-8 minutes;

2) Cut the pork belly into square pieces.

3) Northeast sour cabbage shredded;

4) Take out the soaked large facelift, rinse it with cold water, and grasp 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 the ginger slices, and stir-fry until fragrant;

6) Add 1/2 tablespoon of salt, dark soy sauce and cooking wine and cook until the meat is colored;

7) Add the sauerkraut and stir-fry, then add half a pot of water, bring to a 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.

Cabbage stewed vermicelli is a common stew in the north, also known as pork stewed vermicelli in the northeast, simple to make, very nutritious, this dish only needs cabbage, vermicelli, pork belly and a small amount of condiments, no other complex ingredients.

How do you cook pork stewed vermicelli? Tear the cabbage by hand, heat the oil and stir-fry the meat Add two spoons of cabbage light soy sauce, one spoonful of dark soy sauce, add water, tofu vermicelli, and simmer for 15 minutes.

Pork stewed vermicelli, easy to make, super rice!

Pork stewed vermicelli quack delicious.

Friends who like to eat pay attention.

How do you cook pork stewed vermicelli?

Pork stew vermicelli.

The simple way to do it:

1. First of all, prepare 1 fresh Chinese cabbage, clean it, cut off its head first, then change it into thick strips, and place it on the board for later use, in addition, take a small amount of fresh pork belly, cut it into thick slices (or squares), and put it in a bowl for later use.

2. Heat the oil, after the oil is hot, pour the meat slices into it first, stir-fry the fat over low heat, then add an appropriate amount of minced green onions, ginger and garlic, and a small amount of dried chili peppers, stir-fry the spicy taste, and then add a little light soy sauce, oyster sauce, dark soy sauce, until the color is fried, the state is as shown in the picture above.

3. After the sauce is stir-fried until fragrant, add the Chinese cabbage cut in advance and the soft sweet potato flour soaked in advance.

Vermicelli), then, pour in an appropriate amount of water (the ingredients can be submerged), bring to a boil over high heat, and then add a little salt, chicken essence, thirteen spices.

Seasoning, after the above two excipients fully absorb the fragrance of the juice, it will not only become spicy and delicious, but also very flavorful, delicious and very down-to-earth.

4. Before removing from the pot, sprinkle in an appropriate amount of millet pepper.

After continuing to cook on high heat for 3-5 minutes, it can be put out of the pot and put on the plate, and the home-style version of pork stewed vermicelli is completed, the taste is sweet and slightly spicy, and it is super delicious.

Step 1: Soak the vermicelli in water in advance to soften, the purpose of this is to save time when stewing and cook quickly.

Step 2, the green onion, ginger garlic, cinnamon, star anise, angelica, grass fruit, nutmeg, bay leaves, tangerine peel, dried hawthorn, pepper, cumin and other ingredients ready, the ingredients are more flexible, flexible with personal taste, but at least there must be onions, ginger and garlic, pepper, star anise, cinnamon, bay leaves.

Step 3: Boil the pork belly in water for a few minutes, add a spoonful of cooking wine to remove the fishy smell.

Step 4: Remove and cut into pieces of meat of the right size, about 3 centimeters.

Step 5: Heat oil in a pan.

Step 6: Add the meat pieces and stir them.

Step 7: Stir-fry until the oil comes out, the meat pieces turn golden brown, and set aside. (The practice of this step is to make the meat pieces stir-fried out of the fat and not greasy to eat).

Step 8: Leave the bottom oil in the pot, add the green onions, ginger and garlic to burst the fragrance.

Step 9: Add the meat pieces, add soy sauce, and stir-fry.

Step 10: Pour an appropriate amount of water into the pot, generally it is advisable to cover the meat pieces, you can add a little more, because the vermicelli is very absorbent.

Step 11: Add all the ingredients such as Chinese cabbage.

Step 12: Simmer over medium heat for 20 minutes and add vermicelli.

Step 13: Add an appropriate amount of salt when the vermicelli is almost cooked.

Step 14: Continue to simmer for a few minutes until the vermicelli is fully ripe.

Soak the vermicelli in warm water to soften.

Wash the cabbage and tear it into slices, and wash and slice the pork belly.

Slice the green onion into pieces and slice the ginger.

Put in the pork belly without oil, and stir-fry until the oil is slightly charred.

Add green onions, ginger and garlic and stir-fry until fragrant, add light soy sauce and dark soy sauce, and stir-fry until the meat slices are colored.

Add the cabbage, stir-fry the cabbage until soft, and add the water that can cover the cabbage.

Add star anise, bring the water in the pot to a boil over high heat, and spread the vermicelli on top of the cabbage after the water boils.

Cover and reduce the heat to low and simmer all the ingredients.

Finally, add a pinch of salt to taste. Remove the juice on high heat.

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Pork belly, dried coarse vermicelli, dried shiitake mushrooms, Chinese cabbage, green onions, ginger, star anise, bay leaves, Sichuan peppercorns, rock sugar, rice wine, soy sauce, chicken powder.

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First, put the star anise, Sichuan pepper, and bay leaves into the spice box and cover the lid.

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Slice the green onion into ginger slices, then put the spice box and the green onion and ginger into the pot.

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Pour the soaked shiitake mushrooms into a pot and bring to a boil together with the water in which the shiitake mushrooms are soaked.

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Heat a frying spoon over the heat and add a little cooking oil, then pour the chopped pork belly into the pan and stir-fry.

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Stir-fry the meat until slightly yellowed and pour it into the soup pot.

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Bring the pot to a boil again over high heat, pour in the rice wine and soy sauce, cover the pot, simmer over low heat for 40 minutes, add the soaked vermicelli after 40 minutes, and simmer for 8-10 minutes.

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After the vermicelli simmer for 10 minutes, season with salt and chicken broth powder.

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After mixing, remove the spice box.

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Add the Chinese cabbage, switch to high heat to reduce the juice, and stir-fry while collecting the juice.

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Spoon the sauced pork stewed vermicelli into the casserole, put the casserole on the heat, and simmer for 5 minutes over low heat, then serve and enjoy.

Wash the pork belly, pull it into long strips about 3 cm wide with a knife, and then cut it into large cubes of about 3 cm with a top knife.

Cut the noodles with scissors into long sections and put them on a plate for later use.

Slice the green onion and ginger, dice the garlic, and cut the coriander into small inches.

Put 300 grams of water in a pot, put in the diced pork belly, blanch thoroughly and skim off the blood foam, and pour it into a colander for later use.

Heat 5 grams of salad oil in a pot, add sugar water, and slowly boil over low heat until the sugar color.

Add the pork belly and stir-fry to color.

Add green onions, ginger and garlic, spices, bay leaves, and cinnamon to stir until fragrant.

Add oyster sauce, salt, monosodium glutamate, southern milk, cooking wine, dark soy sauce, and add about 350 grams of water.

Bring to a boil over high heat, cover the pot and simmer for 20 minutes.

Then open the lid and add the vermicelli and simmer for 5 minutes.

Remove from the pan and put in the coriander.

Material. Pork stew vermicelli.

Pork belly, green onion, ginger (sliced), Sichuan pepper, star anise, cooking wine, dark soy sauce, rock sugar, vermicelli.

Method. 1. Cut the pork belly into large pieces. [2]

2. After the water in the pot boils, put in the pork belly, skim off the foam when the water boils again, remove the pork belly, and rinse with warm water to remove the blood stains.

3. After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and star anise to stir-fry the pot, add the pork belly and stir-fry evenly.

4. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored.

5. Add an appropriate amount of warm water to cover the pork belly, a little more than the water used to make braised pork. Bring to a boil over high heat and simmer for an hour.

7. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook on low heat for 15 to 20 minutes until the vermicelli is soft and rotten.

Soak the vermicelli in warm water in advance to soften.

Step 3: Wash the pork belly and cut it into cubes.

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

Step 5: Wash and slice the green onions.

Step 6: Soak the star anise and cinnamon with water and wash them well.

Step 7: Remove the garlic cloves and set aside.

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

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

Step 10: Add 1 scoop of dark soy sauce to color the meat.

Step 11: Then add the cabbage and stir-fry until the moisture is removed.

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

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

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

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

Pork stew vermicelli is a home-cooked delicacy, and here's a simple way to do it:

Ingredients: Pork: to taste, cut into cubes.

Vermicelli: Appropriate amount, soak in advance to soften and set aside.

Ginger and garlic: Appropriate amount, mince and set aside.

Cooking wine: to taste.

Light soy sauce: to taste.

Salt: to taste. Soy sauce: to taste.

Warm water: to taste.

Steps:1Rinse the pork pieces with water, then blanch them in boiling water, remove and drain for later use.

2.Add an appropriate amount of oil to the pot, heat over high heat, add minced ginger and garlic and stir-fry until fragrant.

3.Add the blanched pork pieces and sauté until browned.

4.Add an appropriate amount of cooking wine and stir-fry evenly.

5.Pour in an appropriate amount of light soy sauce and soy sauce and continue to stir-fry evenly.

6.Add enough warm water, slightly higher than the pork cubes, cover the pot and reduce the heat to simmer for 30 minutes, until the pork is crispy.

7.Add the soaked vermicelli to the pot, add an appropriate amount of salt, and continue to simmer for 5-10 minutes until the vermicelli is cooked.

8.Adjust the color and taste according to personal taste, and you can add soy sauce or salt in moderation.

9.Turn off the heat and simmer for a while to allow the noodles to fully absorb the soup.

In this way, a delicious pork stew of vermicelli is complete. You can add some vegetables or spices to match according to your personal taste. I wish you success in cooking and enjoy your meal!

Hello! Preparation of pork stewed vermicelli:

Prepare the ingredients first:

2 catties of pork, 1 handful of vermicelli, 1 piece of ginger, 1 green onion, a little cooking wine, 1 handful of rock sugar, 2 pieces of cinnamon, 1 grass fruit, a few pieces of hawthorn, a little bay leaf, 3 star anise, 2 dried chili peppers, a little light soy sauce, a little dark soy sauce, an appropriate amount of salt, an appropriate amount of cooking oil.

Method:1Prepare all the ingredients and soak the vermicelli in warm water 1 hour in advance, so that the vermicelli is not easy to have a hard core in the later stage, and it will be more delicious.

The pork is cleaned, then cut into small pieces and put in a bowl. Take a pot, pour the pork pieces into it, add enough water, cut a few slices of ginger, a few green onions, and a little cooking wine to remove the smell. Bring the water to a boil over high heat, then skim off the foam and continue to cook for another 5 minutes.

When the time is up, take out the pork pieces and put them in a basin for later use.

2.Add a little cooking oil to the pot again, then add 1 large handful of rock sugar, turn on low heat and slowly fry the rock sugar, and finally fry it to a reddish brown. Stir-fry until the large bubbles inside turn into small bubbles, then turn off the heat first.

Pour the blanched pieces of meat into the pan, turn on high heat, stir-fry quickly, and color the pieces. At this time, the meat pieces can be stir-fried for a while to stir-fry some of the fat inside, so that the meat pieces will taste more fragrant.

3.When the fat of the meat is almost stir-fried, we add a little light soy sauce and dark soy sauce to color, and continue to stir-fry the meat evenly. At this time, add enough boiling water, and then put in the prepared spices, 2 cinnamon, 1 grass fruit, a few pieces of ginger, a few green onions, a little bay leaf, 3 star anise, 2 dried chili peppers, and a few pieces of hawthorn.

Cover with a lid, reduce the heat to low and simmer the meat for half an hour.

4.When the time is up, our meat is almost stewed, first take out the spices in the pot with chopsticks, then add an appropriate amount of salt, and stir-fry evenly. Then clean the noodles we have soaked and put them in.

Mix well, then bring the water to a boil over high heat. After the water is boiled, it is enough to continue to simmer for about 5 minutes, because the vermicelli is soaked, so it is easy to absorb the flavor and cook thoroughly.

5.When the time comes, the vermicelli becomes transparent and particularly beautiful. At this time, we can get out of the pot, the meat pieces absorb the flavor of spices, and the fat of the meat pieces has been stir-fried, not oil at all, and it tastes particularly fragrant.

The vermicelli absorbs the flavor of the broth, and it tastes not only strong, but also very fragrant.

Preparation. Ingredients: one pound of fresh pork belly, a handful of sweet potato vermicelli.

Excipients: appropriate amount of green onion, ginger and garlic, half a cabbage, one star anise, five grams of cinnamon, ten grams of cooking wine, two grams of edible salt, five grams of light soy sauce, one gram of dark soy sauce, and two grams of rock sugar.

Steps of pork stew vermicelli.

Steps. 1. Clean the sweet potato vermicelli first, then soak it in cold water (the water should overflow the vermicelli), clean the pork belly, scrape the hair on the meat skin (it is best to burn it with fire, so that the effect will be better), and then clean it again.

Steps. 2. Then cut the pork into slices or pieces, soak it in water for an hour, change the water many times in the middle (the purpose of soaking is to remove the blood water, which is more fragrant), and pour out and drain the water when there is no blood in the water.

Steps. 3. Then prepare the base, clean the green onion, ginger, garlic and cabbage, cut the green onion into chopped green onions, peel and cut the ginger into diamond-shaped slices, peel and cut the garlic into slices, separate the cabbage stalk and leaves, and cut the stems into strips (the root and leaf maturity time is different, and the leaves are not easy to rot when put separately).

Steps. Fourth, open the stove and light the fire, add a little base oil to the pot, pour in the previous pork belly, stir-fry until the oil is slightly charred (this process takes about a minute), then add an appropriate amount of rock sugar, stir-fry to dissolve and color, then add ginger, garlic, star anise, cinnamon, stir-fry (this step must fry the flavor in the base, so that it makes sense to stir-fry the base).

Steps. 5. When the nose smells the fragrance, add light soy sauce, a little dark soy sauce, and an appropriate amount of cooking wine and stir-fry evenly (putting soy sauce in advance can stimulate the fragrance in the soy sauce), then add water (the water should overflow a large section of pork), start to adjust the mouth, put in chicken essence monosodium glutamate, oil consumption, boil over high heat and turn to low heat and simmer for half an hour (open the lid as little as possible halfway), then put in the vermicelli and cabbage stalks and continue to simmer for about five minutes, cook until the vermicelli becomes soft, then add cabbage leaves and an appropriate amount of salt and stir evenly, After the 7th, sprinkle with chopped green onions and garnish it to get out of the pot.

Summary of pork stewed vermicelli.

The overall steps of this dish are not complicated, but the grasp of the details is extremely demanding, especially when soaking the vermicelli, some people will speed up and soak it in hot water, which is a big mistake, because the vermicelli soaked in hot water has almost no toughness in the mouth, and the vermicelli soaked in hot water looks a little whitish, which is very affecting the appetite.