Stewed pork and cabbage with vermicelli
By StanMetz
The weather is getting cold, and it's time to eat stews again. After eating a big bowl of fragrant soup and soft and rotten cabbage, no matter how cold, you will feel warm immediately. Therefore, no matter where you go, Northeastern people can't leave the fragrant stews. Let's talk less and serve the dishes.
Recipe Recommendations
- cabbage half a
- vermicelli a small handful
- edible oil appropriate amount
- pepper noodles appropriate amount
- green onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Stewed pork and cabbage with vermicelli
1
When slicing the pork, it is best to cut some fat meat separately. After a while, put it in the pot and rely on some lard. Break the cabbage into large pieces, and cut the green onions into chopped green onions.
2
Put a little cooking oil in the pan. After the oil is heated, add the pork fat slices first. Use some lard to come out. Because the lard is in the stew, the dish will become more fragrant.
3
After the slightly fatter pork has some oil, add the lean pork slices and stir-fry. When the meat turns color, add pepper noodles, chopped green onion, and a little soy sauce to season. Don't put too much soy sauce to avoid affecting the color of the dish.
4
After the meat changes to the edge and color, add the cabbage and continue to stir, until it becomes soft.
5
Transfer the stir-fried pork and cabbage to a boiling pot, add appropriate amount of water, add appropriate amount of salt, and bring to a boil over high heat for ten minutes.
6
Soak the vermicelli with cold water until soft, let the pan heat for 10 minutes, then add the vermicelli after low heat for 5 minutes, and simmer for 5 minutes to serve.
7
The vegetables are cooked, and this is the fragrant Northeast stew.