Serious pork stewed vermicelli, you have to put soy sauce, can it be delicious without soy sauce?

Materials. Ingredients.

400 grams of pork belly.

Vermicelli (dry) 200 grams.

Seasoning. Salt. 2 grams. Scallions.

Amount. Ginger. Amount. Pepper.

1 gram. Cinnamon.

1 piece. Wine.

30 ml. Light soy sauce.

30 ml. Dark soy sauce.

15 ml. Bayberry.

2 tablets. Clove.

2 capsules. Sugar.

5 grams. Preparation of pork stewed vermicelli.

1.Cut the pork belly into cubes about 3 cm in size. Soak sweet potato vermicelli in warm water a day in advance and set aside.

2.Add water to the pot, add 1 star anise, 2 slices of green onion and ginger, 15ml of cooking wine, blanch the pork belly and drain for later use.

3.Add a little base oil to the pot, add green onion and ginger, cinnamon, bay leaves, cloves and the rest of the peppercorns, star anise, and stir-fry until fragrant.

4.Add the blanched pork belly and stir-fry.

5.Add rock sugar, light soy sauce, dark soy sauce and 15ml of cooking wine and stir-fry well.

6.Add hot water, the amount of water is not more than the pork belly. Cover and simmer for 50 minutes.

7.Open the lid and season with salt. Add the soaked vermicelli and continue to simmer for 10 minutes. If there is little soup, you can make up some hot water.

8.When the noodles are soft, they can be served and enjoyed.

<> cooking skills. There are a few points that need to be paid attention to when cooking vermicelli, which are shared here:

1. Vermicelli can be soaked in cold or warm water a day in advance until soft, but hot water is not recommended.

2. The time of stewing vermicelli depends on the texture of the vermicelli, the non-boilable vermicelli may shorten the stewing time, and the boilable vermicelli can be appropriately extended.

3. Vermicelli is easy to absorb water, it is recommended not to leave the stove after letting go of vermicelli, it is recommended to observe in real time, and add a little hot water when you see less soup to avoid vermicelli sticking to the bottom of the paste pot.

The landlord should be talking about a line in the fourth episode of "My Regiment Leader, My Regiment", of course, pork stewed vermicelli does not put soy sauce, retreating from the northeast to Yunnan, the long and arduous years of resistance against Japan, so that the soldiers gradually forget the taste of their hometown, a pot of "messy" pork stewed vermicelli, more like the complex mood in the hearts of the soldiers.

In the process of pork stew finger vermicelli, Brother Wei should first fry the pork to flavor it, and then add boiling water, so that it is more convenient, and the pork tastes and has no fishy smell.

When stewing pork vermicelli, remember not to add water directly to stew, so it is wrong, add the step of marinating pork in advance, so that the good pork vermicelli is more flavorful.

First of all, the pork should not be cut into strips, but slices, and the time to test the knife skills has come, cut it a little thinner, and it will be easier to cook after a while. It is also necessary to pay attention to the uniform size, but there are other thin and thick, otherwise the pork is not fried, and the good deeds will be upset when eaten. Luhu.

After cutting the pork, we marinate it in advance, so that the pork has enough time to absorb the flavor and also to protect the texture. Then it is to process the cabbage, and after rinsing the cabbage, it is also cut into slices, which is not too large, put aside, drain and set aside.

Pork stewed vermicelli preparation one.

Ingredients: Eight taels of pork belly with skin, two taels of wide flour, appropriate amount of dark soy sauce and salt, a section of green onion, spices (three star anise, several peppercorns, one piece of ginger), two taels of sugar.

How to make:1Wash the pork belly and set aside, wash the wide flour with warm water (remember, don't use water, the stewed vermicelli has no taste), star anise and Sichuan pepper are put into the special box for stew for later use (with the material box, when you eat vermicelli, there will be no nasty peppercorns on it);

2.Put boiling water in the pot on the fire, wait for the water to boil, blanch the pork belly and remove the blood (so that the stewed dish is clean), wait for the meat to become hard, take out the meat and let it warm, pour out the water in the pot, clean it, and cut the meat into slices 10 cm thick with finger thickness, or your favorite pieces;

3.Put the pot on the heat, put in a little oil, put half of the prepared sugar into it and fry it until golden brown, stir-fry the cut meat in the pot, fry until the meat is colored, add dark soy sauce (not too much), stir-fry again, then add boiling water, the box prepared in advance, ginger, and the remaining half of the sugar, cover and stew;

4.Simmer until fragrant (eight ripe) open the lid, then add salt and boiling water (because the stewed vermicelli soup is wider), add the vermicelli and green onion (do not cover the pot, otherwise the stewed vermicelli will not be bright) and simmer over low heat;

5.Stew until the vermicelli is not soft, pick out the green onion, pour it into a container, and the pork stewed vermicelli is ready. [Eat Zone].

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander. Auxiliary materials: cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, spices, cinnamon, green onions, ginger pieces. Preparation method 1, burn the pork with fire to remove the hair on the skin, put it in warm water to scrape and clean, cut into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry in 70% hot oil until golden brown, pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft for later use; Wash the cabbage leaves and cut them into 8 cm long pieces; Chop the coriander; Put the peppercorns, ingredients, and cinnamon into a gauze bag, and tie the bag tightly for later use. 3. Put the pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, green onion segments, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until ripe, add cabbage segments, add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl out of the pot and serve them. Features The soup is thick and mellow, crispy and fragrant.