A home cooked recipe for authentic pork stewed vermicelli

The home-style practice of pork stewed vermicelli, made ordinarily, tastes authentic, and can't help but drool.

The preparation of pork stewed vermicelli is as follows:

Ingredients: pork belly, sweet potato vermicelli.

Excipients: cabbage leaves, green onions, ginger and garlic, dry and spicy peppers, Sichuan peppercorns, star anise.

1. 150g pork belly, sliced; Soak the sweet potato flour in advance to soften; Slice ginger and garlic, cut green onions into sections, appropriate amount of dried chili pepper and peppercorns, 1 star anise.

2. 3 cabbage leaves (4-5 small ones) and cut into sections.

3. Pour a little base oil into the pan, fry the pork belly over low heat, fry the fat, the surface is golden and slightly charred, but don't stir-fry too dry.

4. After the pork belly is stir-fried with fat, pour in green onions, ginger, garlic, dried chili pepper and star anise to stir-fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, half a spoon of dark soy sauce, half a spoon of cooking wine, a teaspoon of chicken essence, a little pepper, after the meat slices are colored, pour in a large bowl of hot boiling water, simmer for 15 minutes on low heat, fully stew the fragrance, taste the saltiness of the soup after stewing, and adjust the saltiness with a little salt.

5. Prepare a casserole with a wide hall, spread it on the bottom of the casserole with cabbage, and then spread it with vermicelli (this step is mainly for the sake of looking good, in fact, it can also be ignored and poured directly into the wok).

6. Pour the boiled pork and soup into the casserole, and then spread some cabbage leaves. Cover the casserole pot and simmer over low heat for 10 minutes, allowing the cabbage and vermicelli to fully absorb the aroma of the meat, keeping some of the soup and not completely dry.

7. Sprinkle chopped green onions before cooking.

Preparation of pork stewed vermicelli:

Main ingredients: pork belly, vermicelli, sauerkraut or cabbage, green onions, Sichuan pepper, garlic, star anise, cinnamon, sweet potato powder.

Soak the vermicelli in warm water in advance.

Condiments are prepared. <>

Slice the cabbage. <>

Pork slices. <>

Heat the oil in a pan and fry the meat slices until they change color.

Add green onions, ginger and rice pepper and stir-fry.

Add the Chinese cabbage, add a spoonful of light soy sauce, a spoonful of dark soy sauce and a spoonful of oyster sauce.

Stir-fry until the cabbage is dehydrated.

Add the soaked vermicelli, add a pinch of salt, chicken essence and water.

The fragrant pork stewed vermicelli is out of the pot.

Origin of pork stewed vermicelli:

Pork stewed vermicelli, is a Sichuan cuisine is also a Northeast cuisine, originated in Sichuan, during the Tang Dynasty Xue Rengui liked Sichuan cuisine very much, Xue Rengui was sent to the Northeast after Xue Rengui was ** sent to the Northeast, he also brought Sichuan cuisine to the Northeast, and developed it into a Northeast cuisine according to the local style.

Pork stewed vermicelli is made with pork belly, vermicelli, sauerkraut or cabbage as the main ingredients.

As the saying goes, turnips 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 pork vermicelli with cabbage, stewed pork vermicelli with tofu, stewed pork vermicelli with radish and cabbage, etc. Depending on the ingredients added, the seasoning also changes accordingly.

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, boil over high heat, turn to low heat, and stew until the core is smiling and the water cover is vertically divided until it is eighty percent 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.

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) 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, 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.

Step 1: Soak the Shenshen 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 until the oil comes out, the meat pieces turn golden brown, and put them out for later use. (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、Let Hyodou 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.