Vermicelli cabbage and pork belly is a very common home cooked dish, so how can you make it deliciou

Cabbage stewed vermicelli is definitely a home-cooked food, especially in many Northeast families, the whole family gathers around to eat a large pot of stewed vermicelli, and the sense of happiness is really spontaneous, which can be said to be an indispensable dish on the table. If you want to make delicious vermicelli cabbage and pork belly, it is actually very simple, even a novice Xiaobai can complete it at one time after reading my production method, and the success rate is almost 100%.

After we first wash the cabbage, separate the roots and leaves, and cut them into large pieces. Cut the pork belly into slices, and it is best to choose fat and thin pork belly, because in this way the stewed dish will be more fragrant. The fans soaked in water in advance, and it was about half an hour or so.

Pour oil into a pan and stir-fry the green onion, garlic and chili until fragrant. Then we add the sliced pork belly and stir-fry, and when the meat changes color, we add the cabbage. Add an appropriate amount of water to the pot, put the vermicelli in it when the water boils, and then add the soy sauce.

Simmer for about 15 minutes, and if you're not in a hurry, you can simmer for about half an hour. Here we need to be careful that if you choose vermicelli that is not resistant to cooking, don't soak it in advance, or don't simmer it for so long.

Add an appropriate amount of salt and stir-fry before cooking, then add some garlic cloves, and then stir-fry until fragrant. Because the pork belly is stewed for a long time, it doesn't feel tired, and the vermicelli absorbs a lot of gravy, making it a very delicious dish that can directly serve two bowls of rice. In fact, most Northeast families do this pork stewed vermicelli, so after eating, you will have a feeling of home.

Wash the pork belly and cabbage. Slice the pork belly and cut the cabbage into slices. Soak the vermicelli in warm water for about 20 minutes, put green onions and ginger in the pot and stir-fry the pot, then add dried chilies, add pork belly and stir-fry until the meat is fully cooked and slightly browned, at this time the fat in the meat is basically fried out.

In the process of stir-frying meat, add some cooking wine according to personal preferences. Add the cabbage leaves and stir-fry the cabbage leaves to continue stir-frying, pour an appropriate amount of soy sauce and salt along the edge of the pot, and simmer over medium heat for 10 minutes. Then put the soaked vermicelli in it and add a little water.

When the vermicelli is soft and has no filling, it is ready to be cooked.

First, cut the pork belly into large slices, then wash the vermicelli and cabbage and soak them, then heat the oil in the pot, add the seasonings such as green onions, ginger and garlic and stir-fry until fragrant, and then add the pork belly slices and add the bean paste. After that, pour an appropriate amount of water into the pot, put the vermicelli and cabbage in it, cover the pot and simmer for about 15 minutes.

It is best to cook the pork belly in advance, soak the vermicelli in warm water, tear the cabbage into small pieces by hand, put oil in the pot, stir-fry the green onions, ginger and garlic at the oil temperature, pour in the cabbage and stir-fry, then add light soy sauce, add water, put the vermicelli into the pot, cut the pork belly into slices, put it in the pot, and simmer over low heat.

This cabbage, pork belly is a common home cooking, first of all, the pork belly should be moderately fat and thin, in addition, the five kills meat slices can not be too thick, nor too thin, the width is about your millimeters, so the pork belly group becomes rotten. The pork belly stew should be stewed for a little longer, and it should be added, along with other seasonings.

The pork belly is cleaned first, then cut into thin slices, water is poured into the pan, the pork belly is added, then the soy sauce, salt, sugar, and finally the vermicelli and cabbage are ready to eat.

First of all, the vermicelli should be soaked, and then the pork belly should be fried, and when the pork belly is halfway fried, put the cabbage in it and fry it, then add water, and then put the vermicelli into the water and simmer together, and when the vermicelli is soft and rotten, you can start the pot.

Prepare the ingredients and ingredients, wash the pork belly and cut it into slices, heat the oil, stir-fry the pork belly, add vermicelli and cabbage to it, and then add the ingredients and stir-fry together.

Wash the cabbage and cut into strips, soak the vermicelli in advance, slice the pork belly and put it in the pot to boil out the oil, add green onions, ginger and garlic and stir-fry until fragrant, pour in the cabbage strips, add water to boil, add vermicelli, and adjust the mouth with refined salt and chicken essence.

There are a few main points to pay attention to, first of all, remember to marinate the pork belly with light soy sauce for a period of time, and secondly, remember to fry the meat slowly over low heat, and slowly stew the cabbage over low heat for a while.

Cut the pork belly into thick slices, stir-fry until fragrant, add the soaked vermicelli, then add the cabbage and stir-fry evenly, and add the seasoning.

Stewed vermicelli with pork and cabbage is a typical northeastern dish, especially common on the table of northerners. I remember watching a story in a TV series, when the emperor lived outside, an old man learned that he would kill a pig immediately, and brought a bowl of stewed meat and cabbage vermicelli, and even the emperor devoured it. Although I have forgotten the name of this TV series, this dish is still fresh in my memory.

As a northern man, he has been particularly fond of stews since he was a child. All kinds of ingredients are gathered together and stewed in a large pot, which is delicious and satisfying, and pork and cabbage vermicelli stew belongs to this practice in the Northeast.

Here are the ingredients and seasonings used.

Ingredients: pork belly, vermicelli, cabbage, green onions, ginger, pepper and star anise.

Seasoning: soy sauce, salt, chicken powder, pepper, sugar, sesame oil.

Prepare the dry vermicelli and place in the pan. Pour in hot water and steep for 15 minutes.

Prepare five or six Chinese cabbage leaves, wash them with water, cut them into sections, then cut them 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, put in a pot for later use.

Slice a slice of green onion into horseshoe-shaped slices, put it in a pot, cut a slice of ginger into ginger slices, put it together with the chopped green onion, and grab a few red dried chilies, a star anise chili, and a few peppercorns for later use.

Chop a few garlic sprouts and place in a pot. Once the vermicelli is soft and soft, put it in a bowl and set aside.

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

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

Then pour in the slices of meat, stir-fry quickly, stir-fry the fatty oil in the pork belly, pour in the green onion, ginger and red pepper to make it fragrant.

After stir-frying garlic, add 5 grams of oyster sauce, stir-fry a few drops, stir-fry, pour in the cabbage and stir-fry a few times, then add the cabbage leaves to continue stir-frying, avoiding inconsistency between raw cabbage and cooked cabbage.

Then add 10g of soy sauce, pour it from the side of the pot, stir-fry a few times, add an appropriate amount of water, add 2g of salt, 1g of chicken powder, pepper, sugar, stir with a spoon and melt.

After the soup is boiled, add the vermicelli and simmer continuously over low heat for 25 minutes to allow the vermicelli to fully absorb into the soup, and the pork belly is fragrant and soft. Then pour in the chopped garlic sprouts. (If you don't want to eat cabbage that is too soft and rotten, 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, turn off the heat and put it in the pot, and add a little parsley to garnish.

Well, it's here, this nutritious and delicious stewed cabbage vermicelli is ready.

First of all, the vermicelli needs to be soaked for a certain period of time, and the cabbage should be fresher. If you want to be more flavorful, I think you can marinate the pork belly in advance, you can eat spicy, you can add a little spicy, you can't eat spicy, you can stew it until it is more viscous, and it is not too spicy.

I think in daily life, if you want to make vermicelli cabbage and pork belly delicious, we have to pay attention to the choice of ingredients, as well as the control of the heat, and then match it with reasonable seasonings.

Slice the pork belly, soak the vermicelli in water for five minutes after boiling soft, cut the cabbage into inch segments, heat the oil, add ginger slices and garlic slices to stir-fry, put in the pork belly and stir-fry, the flower meat is fried until it changes color is to add soy sauce, sugar, oyster sauce, cooking wine, and then add an appropriate amount of boiling water, star anise, add cabbage for about 10 minutes, add vermicelli, and then add salt, monosodium glutamate, and the dish is ready.

First cut the pork belly into slices and put it in the pot to fry it, add salt and soy sauce monosodium glutamate to taste, then put the cabbage in it, then stir-fry, then put in the water to cover it, and then put the soaked vermicelli in it, and after half an hour, it will be done.

Slice the pork belly, slice the green onion and garlic. Prepare an anise. Soak the vermicelli in water in advance to soften.

Wash the cabbage and cut into cubes. I used Sambo cabbage, which is a bit bigger than baby cabbage. Put oil in a pot, add the pork belly, simmer the oil over low heat, and add the green onion and garlic.

Add the cabbage gang, add 3 tablespoons of soy sauce and stir-fry for one minute. Then put in the cabbage leaves, fry until the leaves collapse, put in 1 and a half small bowls of water, and the cabbage is equal. A spoonful of oyster sauce, salt to taste.

Soak the vermicelli. Cover and simmer for 3 to 5 minutes. When the vermicelli is cooked, you can turn off the heat.

Now pour oil into the pot, when the oil is hot, put the pork belly into the pot and stir-fry, then add the cabbage to the pot and stir-fry, and finally add water to the pot, put in the vermicelli, and then add the seasoning, so that a dish of vermicelli pork belly cabbage is ready.

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.

We should eat it stir-fried, so that it is the best to eat, and we should add some ingredients, which is also good for the body.

First of all, the vermicelli, cabbage, and pork belly are cleaned, and then the oil is first boiled, the pork belly is stir-fried, and then the cabbage vermicelli is added, and then some water is poured in, and it can be simmered for a while.

Stir-fry the pork belly until fragrant, then add vermicelli and simmer for 10 minutes, then add cabbage and simmer for 5 minutes, this method is very tasty, and it is especially good with rice.

The best thing to do is to sauté the pork belly first, stir-fry the excess oil, and then sauté the cabbage. Pour in the vermicelli at the end.

Northeast people will eat vermicelli cabbage and pork belly during the winter, so that their spleen and stomach can feel warm, and they can also eat more multigrain rice. What are the specific recipes and ingredients for this dish? Let's take a look at it.

Vermicelli cabbage and pork belly is a common home-cooked dish, and this is also a dish that Northeast people especially like to eat in winter, they will add some sour cabbage when eating this dish, so that the soup can be more sweet and delicious, and can also open the appetite. When making this dish, you can wash the sauerkraut and fresh cabbage and set it aside. Then you can put oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, then add the pork belly, stir-fry the pork belly until fragrant, and finally add water to boil the pot, and then put in the vermicelli, and wait for the vermicelli to be soft before eating.

Therefore, the method of this dish is very simple, if you don't know how to make it, you can also look for some teaching ** on the Internet, and you can make it when you see the teaching**. And you need to add some sauerkraut to this dish, otherwise it will make the soup very boring, and then add sauerkraut to make the soup sweet and sour, which is very appetizing.

I believe that many people have eaten this dish, even if you are not from the Northeast, you have also eaten this dish, because in the winter there are no fresh vegetables, you can only store the Chinese cabbage, and then add some meat to it, and then add some noodles to make a hot sun. Therefore, when communicating, we can supplement vitamins by eating cabbage, and we will not let the body grasp Minling lack of vitamins and make the stool dry and knotted. We should also pay attention to the amount when eating this dish, we can't eat too much, if we eat too much, it will also make the stomach very uncomfortable, and there may be stomach bloating.

Soak the vermicelli in advance and set aside. This is better than boiling and then putting it quickly.

Wash the Chinese cabbage and break the small pieces.

Slice the pork belly and add a few slices of ginger to the pot under cold water, remember to make sure that the cold water is put into the pot at the same time. In this way, it can have the effect of removing the taste.

Stir-fry the chives white, ginger and garlic into the drained pork belly. Stir out some oil so it doesn't feel fatty. Pour in the Chinese cabbage again, wait until the Chinese cabbage is soft and then add the vermicelli.

Add light soy sauce and finally add a small amount of water and cover (just to simmer soft vermicelli, so the water can be added according to the amount of the dish).

Finally, add the green onion and salt according to taste. Remove from the pan.

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You need to prepare a variety of fresh ingredients, prepare the ingredients, then put the pork belly into the pot and stir-fry evenly, then pour in the cabbage and fry over high heat, and finally put in the appropriate amount of condiments, mix water and put in the vermicelli, cover the pot and cook. You need to prepare star anise, ginger, green onions, potatoes, frozen tofu, chicken essence, light soy sauce, and these accessories should be prepared in advance.

Cabbage stewed vermicelli is very delicious, first you need to slice the pork belly and stir-fry it to make it fragrant, then add green onions, ginger, garlic and dried chili peppers to stir-fry, and finally add cabbage to fry softly, add half a pot of boiling water.

It can be stewed, or it can be made into a large stew, braised in a braised dish. You can also fry the meat and stir-fry it together. Need vermicelli, cabbage, pork belly, Sichuan pepper, spices, green onions, ginger and garlic, coriander.