Stewed face with shredded pork

The weather in the north is getting colder, and diet should be adjusted in a timely manner. Eating hot and delicious meals after returning home is very good for your body. Today, we introduce a way to eat vermicelli in winter, which is also a favorite way for northerners,"Stewed with Shredded Pork Skin".
"Skin peeling" means vermicelli, which is made of mung bean starch. In some areas in the north, it is called "skin peeling". Because each vermicelli must be torn off with your hands in the basin during production, that is, gently pulled with your hands, it is commonly known as "skin removal". In summer,"skin peeling" can be used to make mixed cold dishes, etc., and there are many ways to eat it in the north in winter, such as shredded pork skin peeling, cabbage powder skin meatball soup, and stewed skin peeling. The taste of skin peeling is better than vermicelli and vermicelli. In particular,"shredded pork skin peeling" is a famous dish in Northeast China. Shredded pork skin peeling was done in previous diaries, so today, I make a skin peeling made by stewing method. The production is divided into two steps, first making the skin peeling, and then stewing. The practices are as follows;