Pork stewed vermicelli is a famous dish in Northeast China
The vermicelli absorbs the aroma of the meat, and the meat becomes fat but not greasy
The most simple dish is the most unforgettable taste
Give it a little transformation today
Because I don't eat fat meat, I don't use pork belly
Pure lean meat was used, and finally the mushroom was added
The aroma of the meat and the freshness of the mushroom meat are really delicious
Stewed mushroom with pork vermicelli
By DaisyTromp
Recipe Recommendations
- lean meat appropriate amount
- vermicelli appropriate amount
- Flammulina velutipes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- sesame oil appropriate amount
Steps for Stewed mushroom with pork vermicelli
1
Cut lean meat into slices.
2
Blanch in water and dish out.
3
Remove the roots of the mushroom mushrooms and wash everything for use.
4
Wash the vermicelli for later use.
5
Cut the green onions into chopped green onions, and cut the ginger into thin strips.
6
Zanthoxylum bungeanum and star anise for use.
7
Heat the oil in the pan, add star anise, pepper, onion, and ginger to fry the pan respectively.
8
Add lean meat and stir fry evenly, add cooking wine, soy sauce, and rock sugar and stir fry until colored.
9
Add appropriate amount of warm water and bring to a boil over high heat. Then turn to low heat and cook for half an hour.
10
Pour in the vermicelli and cook until the vermicelli is about 70-ripe.
11
Add the mushroom mushrooms and continue to cook until cooked, add salt to taste, sprinkle with a few drops of sesame oil and sprinkle with the coriander section to serve.