Northwest home-cooked dishes, all the ingredients are integrated together and are very delicious.
I have been here for many years and I like this dish very much. I couldn't grasp the essentials well at first, and it all tasted terrible.
Later, I figured it out and could try whatever I wanted! Cabbage can be replaced with pickled cabbage, but the taste of fresh cabbage is much better than pickled cabbage. Depends on the taste you like.
Stewed pork belly
By TierraOrn
Recipe Recommendations
- pork belly 200-250g
- Chinese cabbage 4-5 whole leaf
- black fungus 3 flowers
- green onions 5 pieces
- shredded chives a little
- garlic 2 cloves
- corn oil 20ml
- vinegar 1 teaspoon
- braised soy sauce 2 tsp
- salt 2 tsp
- pepper noodles 1/4 teaspoon
- salty and fresh
- braised
- half an hour
- simple
Steps for Stewed pork belly
1
Potatoes: Slice tofu 0.5cm thick: Slice 0.5cm thick medium width vermicelli: Wash cabbage: Separately cut leaves and sticks into small pieces, blanch for one minute, fungus: tear small pieces
2
Pork belly, garlic, onions: sliced; chives: minced
3
Put the oil in the pan and heat it up. Add the meat, onion slices, garlic slices, shredded onion, and pepper noodles and stir-fry until fragrant. Stir fry for a few times until the meat turns pink.
4
Add potato slices, fungus, salt, soy sauce, vinegar, cooked sesame oil, stir fry for 2 minutes
5
Add water or broth, just level with the vegetables, bring to a boil, and wait until the potatoes are almost cooked
6
Add the tofu and vermicelli, simmer over low heat, turning the pan once in the middle to fully taste the tofu and vermicelli
7
Seeing that the soup is starting to become sticky, add the blanched cabbage and leaves, stir several times, and simmer for another minute.
8
Stir evenly with a shovel, remove from the pan, and plate.Stewed pork belly Make Tips
1. The pork belly is best with skin, but mine is a little cut off. 2. The tofu is best with heavy stewed farm tofu, which has a stronger taste. 3. The potatoes are best made of sand, which is very smooth and easy to turn into mud. 4. If you don't have sesame oil, you can omit it or not. 5. The vermicelli is best fresh, medium wide enough, but too wide to taste. Use dry ones, and it's best to foam them in advance. 6. I stewed them with water and did not use broth, otherwise it would be a little too greasy.