Cracker pork stew
By VicentaLakin
Cabbage will always be the main character on the table in winter, especially in snowy winters, with a bowl of hot pork and pork stew, with a big gel and soup, and warmed up immediately. The big cabbage pork stew, which feeds for generations, is still deeply affecting us, and its taste will remain in the scent of memory forever. This time I replaced the pork with a pig slag, which is called pork slag from the rest of the slag that is made of pork, and with pork slag made out of the slag, with fragrance in the cabbage, with pork slag through the bubbling of the soup, with savory and very soft juice, and with the smoothness of the powdered strips, making the edible red and fragrance。
Recipe Recommendations
- Chinese cabbage half a piece of
- pork residue 50 grams
- vermicelli 50 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Cracker pork stew
1
Main: half a cabbage, 50 g pork, 50 g powder: onions, ginger, garlic, dry chili
2
Powder with warm water
3
The cabbage has changed the knife and the cabbage has been separated from the cabbage
4
Let's go
5
I'll put the pork slag in the pot
6
I'll put it in the cabbage when it's fried
7
Dripping in the right capacity continues to make the cabbage soft
8
♪ Scrambling into the boiler ♪
9
Put soft powder in the pot
10
Add appropriate amount of salt
11
In five minutes, the rest of the cabbage will be served in the pot. Production
12
When the soup is thickCracker pork stew Make Tips
1. Fresh cabbage naturally releases water when heated, so do not add too much water when stewing; 2. Do not soak the vermicelli for too long, as they will fully absorb the broth during stewing.