Pork stew
By VicentaLakin
The cold winter has passed, and the sky is blue. Fresh dirt smell and air make people sell cabbage in supermarkets. To tell you the truth, it's not as good as the big cabbage we've got now. It's a bit of a debt, whether it's sales or water. Bring up cabbage, it's the king of cabbage, full of nutrients, especially for people. As one of the exclusive foods for the winter, the table is even less visible. Whether it's cooking or paping, not eating cabbage is like winter is white. Pork cabbage stew, a dish that's always warm and salivating, and that's when you think about sucking, with buns and rice. It's a classic。
Recipe Recommendations
- cabbage half a piece of
- pork belly 200 grams
- vermicelli 1 handful
- salt 3 grams
- soy sauce 3 scoops
- ginger slices 4 tablets
- octagonal of 2
- green onion appropriate amount
- oil appropriate amount
Steps for Pork stew
1
The red fries are put in a boiler and made soft for about a minute. They are recovered and placed in a water container。
2
Get five bouquets, ginger chips, eight horns, and onions。
3
The cabbage is cut into thick silk or piece。
4
The oil is put into the pot in appropriate quantities, and the oil is heated and then put in eight horns, ginger chips and onions。
5
I'll put it in five flowers to make it white。
6
Add cabbage, two grams of salt, three spoons of soy sauce, and cover the lid with a small fire tatter for about two minutes。
7
When the water comes out of the cabbage, it's powdered, it's not tumbled, and for about three minutes, the soup from the cabbage is immersed in powdered, and hot water can be added if it feels inadequate. Finally, the cabbage gets soft, and when the soup drops, it's fine。
8
Disc。