How to make pork vermicelli stewed with cabbage delicious? What are the steps?

First of all, we have boiled oil, put in the pork belly, stir-fry until fragrant, add chopped green onions, add an appropriate amount of light soy sauce, then put the cabbage into the pot, add a little salt, stir-fry for about five minutes, add water, and then put the vermicelli into the pot, cover the lid and pause for about 15 minutes.

Blanch the pork belly too cold (friends who are not sensitive to pork can not blanch, the taste will be richer when it comes out of the pot), and the cooling is to increase the chewiness of the pork. Prepare the accessories: green onion, ginger, garlic, chili, pepper, star anise, cinnamon.

Soak the vermicelli in advance!! Add oil, until the oil temperature is fifty percent hot, turn to low heat under the pork belly, fry until the corners are golden, stir-fry out the lard, then add green onions, ginger and garlic, stir-fry to get fragrant, add pepper, chili, star anise, cinnamon, turn to high heat and stir-fry, add cooking wine to remove the fish. After the cooking wine is dry, add oyster sauce, soy sauce and a little sugar and stir-fry.

Add the cabbage first, stir-fry until soft, and then add the cabbage leaves. After the cabbage leaves are fried until soft, add tofu, add boiling water, simmer for 3-5 minutes, and then add the vermicelli (depending on what vermicelli is used, if it is fine flour or longkou vermicelli, you can add it later, if it is potato flour and other vermicelli that are not easy to cook, you need to add it early). Simmer until the vermicelli is cooked thoroughly and the pork is soft, then add white pepper, chopped green onions, and salt to taste!

Wash and cut the cabbage into pieces, wash and slice the pork belly, soak the vermicelli in warm water, slice the ginger, mince the garlic, put an appropriate amount of oil in the pot, heat the oil to 60% hot, add the ginger slices, minced garlic, star anise and stir-fry until fragrant, add the pork belly and stir-fry, add the cabbage and stir-fry well, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, half a spoon of salt, an appropriate amount of water, and bring to a boil over high heat. Finally, add the vermicelli, simmer for six minutes, add half a spoon of chicken essence, and season to taste.

Cabbage and pork stewed vermicelli.

Cabbage and pork stewed vermicelli is a traditional dish of the Han nationality in Northeast China, which is made of pork, cabbage, vermicelli, green onions, ginger, garlic, star anise, Sichuan pepper, cumin and other ingredients. Cabbage and pork stewed vermicelli taste salty and fresh.

Main ingredient. Pork belly, potato vermicelli, Chinese cabbage, seasoning: green onions, ginger, garlic, star anise, Sichuan pepper, cumin, soy sauce, sugar, salt, Shao wine.

How to make it: 1. Wash the pork belly and scrape the skin with a knife and cut into large pieces.

2. Wash the Chinese cabbage and cut into cubes.

3. Soak the potato vermicelli in warm water in advance to soften.

4. Bring the pork belly to a boil in a pot under cool water, blanch to remove the blood, remove and set aside.

5. Add green onions, ginger, garlic, star anise, fennel, Sichuan peppercorns, and bring to a boil.

6. After boiling, put in the pork belly, bring to a boil over high heat, and cook in Shao wine.

7. Bring to a boil, cover and simmer over medium heat for 40 minutes until the soup turns white.

8. Add soy sauce, salt and sugar to taste.

9. Remove the green onion, ginger and garlic, wait for the pork belly to taste for about 10 minutes, and remove some meat.

10. Add the vermicelli and simmer for 5 minutes.

11. Add the chopped cabbage and simmer for 3 minutes.

12. Put in the removed meat and stir the pork, vermicelli and cabbage in the pot and mix well to put the bowl out of the pot.

I would like to share with you the recipe of stewed vermicelli with cabbage and pork.

Ingredients: Cabbage to taste.

Vermicelli to taste.

Pork to taste.

Water to taste. Oil to taste.

Salt to taste. Sichuan peppercorns to taste.

Star anise: 1 pc.

Green onion to taste. Soy sauce to taste.

Sugar to taste. Ginger to taste.

Method steps.

Slice cabbage (the leaves should be torn by hand), cut the pork into thick slices, wash the vermicelli (I soaked it, everyone just needs to wash it), star anise, green onions, ginger, peppercorns.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Add soy sauce and stir-fry.

Please click Enter a description.

Add star anise, Sichuan pepper, green onion and ginger and stir-fry until fragrant.

Please click Enter a description.

Then add the cabbage and stir-fry.

Please click Enter a description.

Add sugar to taste.

Please click Enter a description.

Add salt to taste.

Please click Enter a description.

Add water and simmer for a while.

Please click Enter a description.

Then put in the vermicelli.

Please click Enter a description.

Stew. Finished product drawing.

Please click Enter a description.

Please click Enter a description.

Cabbage and pork stewed vermicelli.

Resistance. Thirst-quenching diuretic.

Laxative. Consume cabbage and pork stewed vermicelli".

Material: Main material. 200 grams of pork belly.

Cabbage vermicelli. Dark soy sauce for accessories.

1 tablespoon light soy sauce, 2 tablespoons salt.

1 tablespoon dried chili peppers, ginger and garlic.

1 tablespoon of cooking wine.

Preparation of cabbage pork stewed vermicelli.

1.Blanch 200g pork belly and set aside.

Please click Enter a description.

2.Heat oil in a pan, pour in ginger, garlic and dried chili peppers and stir-fry until fragrant.

Please click Enter a description.

3.Add the pork belly and stir-fry until browned.

Please click Enter a description.

4.Add the ingredients and green onions, and continue to stir-fry.

Please click Enter a description.

5.Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, add enough water and simmer for 20 minutes.

Please click Enter a description.

6.Add the pre-soaked vermicelli, cabbage, 1 tablespoon of cooking wine, and 1 tablespoon of light soy sauce.

Please click Enter a description.

7.Continue to simmer for 20 minutes, and then you can come out of the pot, and you can sprinkle some chopped green onions.

Please click Enter a description.

Picture of the finished product of cabbage and pork stewed vermicelli.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Pork and cabbage stewed vermicelli.

Ingredients: Pork belly 1 piece.

1/2 cabbage.

1 handful of vermicelli.

Two tablespoons of soy sauce.

Salt a small amount of green onion, ginger and garlic to taste.

Cooking oil to taste.

Preparation of stewed vermicelli with pork and cabbage.

Slice the meat. <>

Cabbage changed to a knife. <>

Soak the vermicelli in water in advance (about half an hour, but also depending on the adjustment of the vermicelli's cooking resistance), if you want to stew for a while, you don't need to soak, and add more water when stewing (the stewing time is hungry and the meat is fragrant, and the celery is more delicious).

Green onions, ginger and garlic ready.

Heat the pan with cold oil, and stir-fry the green onion and ginger until fragrant.

Add the pork belly and sauté.

Add the cabbage and stir-fry evenly.

Put in an appropriate amount of water, preferably boiling water, put in vermicelli

Add soy sauce (I use it very fresh, you can put more).

Cover the pot and simmer over medium-low heat for 15 minutes (it will be better to stew for a long time, depending on the degree of vermicelli resistance, I generally more than half an hour, but add more water, if the vermicelli is not resistant to cooking, you can not soak, and then put it later), a small amount of soup remains.

Add salt to taste (put less, because soy sauce was put before) add garlic, stir-fry evenly, stir-fry for a short while, and stir-fry the garlic flavor, this step is very important.

Remove from pan and serve. <>

Tips: Add more water and stew for a while, the effect will be better, but it should be adjusted according to the degree of boiling resistance of the vermicelli (I usually stew for more than half an hour, and the vermicelli can not be soaked after a long stew, but you need to add more water to rot hunger).

Pork and cabbage stewed vermicelli.

Below are the ingredients and seasonings used.

Ingredients: pork belly, vermicelli, cabbage, green onions, ginger, Sichuan peppercorns, star anise.

Seasoning: light soy sauce, salt, chicken broth mix, pepper, sugar, sesame oil.

Prepare a handful of dry vermicelli and put it in a basin, pour hot water, set aside and soak for 15 minutes.

Prepare five to six cabbage leaves, wash them with water, first cut the cabbage leaves into sections, then cut the cabbage into sections, and put them together in a pot.

About half a pound of pork belly, cut into thin slices the thickness of a dollar coin, and put it in a basin for later use.

Cut the white green onion into horseshoe slices, put it in a basin, cut a piece of ginger into ginger slices, put it together with the green onion, and then grab a few red peppers, a star anise, and a few peppercorns for later use.

Chop a few garlic sprouts, put them in a pot, and put them in a pot for later use after the vermicelli is soft.

Once all the ingredients are ready, we move on to the next step.

Heat the wok, add a spoonful of cooking oil, slide the pan well and pour out, and add a little cold oil to avoid the ingredients sticking to the pan.

Then pour in the meat slices, stir-fry quickly, stir-fry the fat in the pork belly, pour in the green onion and ginger and red pepper and stir-fry until fragrant.

After the garlic fragrance is stir-fried, add 5 grams of oyster sauce, soy sauce a few drops to adjust the color, stir-fry to dissolve, pour in the cabbage to help stir-fry a few times, and then add the cabbage leaves to continue stir-frying, so as to avoid the inconsistency of raw and cooked cabbage.

Add another 10 grams of light soy sauce, pour it from the side of the pot, continue to stir-fry a few times, add an appropriate amount of water, add 2 grams of salt, 1 gram of chicken powder, gram of pepper, gram of sugar, stir with a spoon to dissolve.

After the soup boils, add the vermicelli and simmer continuously over medium-low heat for 25 minutes, so that the vermicelli fully absorbs the soup and the pork belly is fragrant and soft. Pour in the chopped garlic sprouts. (If you don't want to eat too soft cabbage, you can simmer the pork belly for 20 minutes, then add the cabbage leaves and continue to simmer for 5 minutes.)

Finally, pour in a little sesame oil, then turn off the heat and put it in a pot, and put a little coriander to garnish.

Well, here, this nutritious and delicious pork and cabbage stewed vermicelli is ready.

Health benefits. Pork: Moist and dry.

Cabbage: good water.

Ingredients. Pork in moderation.

Cabbage: Appropriate amount of food.

Sweet potato flour to taste.

Green onions: A stalk of food.

Garlic sprouts are a kind of food.

Ginger is half a gram food.

Light soy sauce to taste.

Dark soy sauce to taste.

Salt to taste. Five-spice powder to taste.

Preparation of stewed vermicelli with pork and cabbage.

The practice of stewed vermicelli with pork and cabbage**11Prepare all the materials you need to cut them up and set aside.

Preparation of stewed vermicelli with pork and cabbage**22Soak the sweet potato flour and set aside.

The practice of stewed vermicelli with pork and cabbage**33Heat the oil in a pan and stir-fry the pork to remove the oil.

The practice of stewed vermicelli with pork and cabbage**44Add green onions, ginger and garlic sprouts and stir-fry until fragrant.

The practice of stewed vermicelli with pork and cabbage**55Add the cabbage and stir-fry a few times.

The practice of stewed vermicelli with pork and cabbage**66Add the sweet potato flour and stir-fry it a few times, the sweet potato flour is easy to stick to the pan.

The practice of stewed vermicelli with pork and cabbage**77Put in a bowl of boiling water or stock to start simmering vermicelli, and when the soup is almost dry, add light soy sauce, dark soy sauce, five-spice powder, and salt.

The practice of stewed vermicelli with pork and cabbage**88Eat it hot, and when it's cold, the noodles will be together.

Efficacy and role of pork.

1.Replenish protein and fatty acids.

Provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

3.Moisturize. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Pork and cabbage stewed vermicelli, fragrant and satisfying.