Grilled vermicelli with pork belly
The method of cooking vermicelli with pork belly is similar to ordinary braised pork belly. Adding vermicelli can mainly absorb excess oil. The vermicelli is stewed until it is almost rotten, and it feels like drinking broth rather than eating vermicelli.
Recipe Recommendations
- fans 50 grams
- pork belly 300 grams
- chives 4 trees
- Jiang 1 block
- star anise of 4
- pepper 1 scoop
- soy sauce 2 tablespoons
- soy sauce half a spoonful
- salt 1 scoop
- white sugar 1 scoop
- cooking wine 2 tablespoons
- salty and sweet
- burn
- an hour
- ordinary
Steps for Grilled vermicelli with pork belly
1
Put clear water in the pan, add the pork belly, bring to a boil and cook for a few minutes.
2
Slice ginger into slices and wash everything else. Keep the vermicelli dry and divide into small pieces.
3
Remove the pork belly, rinse with warm water, and cut into small pieces.
4
Put the oil in the hot pan, then add the pork belly and stir-fry the oil.
5
Put the vermicelli to absorb the leaking oil, and the vermicelli will expand a little.
6
Add green onions, ginger, pepper and white sugar and stir fry.
7
Add enough warm water.
8
Add soy sauce, cooking wine, soy sauce, salt and other seasonings.
9
Add salt, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes.
10
Remove from the pan when the soup has been reduced to one-third.