Fish-flavored cabbage vermicelli
By LornaDoyle
Stewed cabbage vermicelli is a common dish in the north in winter, but the traditional method makes you tired of eating it. Make a fish-flavored cabbage vermicelli. Little sour, little sweet, slightly spicy, fish-flavored cabbage vermicelli, this taste is very pleasing.
Recipe Recommendations
- cabbage appropriate amount
- sheet jelly appropriate amount
- pork belly 100 grams
- Pi County bean paste appropriate amount
- douchi appropriate amount
- mature vinegar appropriate amount
- white sugar appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- fish-flavored
- burn
- three-quarters of an hour
- simple
Steps for Fish-flavored cabbage vermicelli
1
Wash the cabbage thoroughly, tear it into large pieces by hand, cut the vermicelli into the required size with scissors, and soak it in water to soften.
2
Use mature vinegar, white sugar, a little refined salt, and soy sauce to make a sauce.
3
Cut the pork belly into thin slices, place it into the pan, and fry it over low heat to make the oil.
4
Add the ginger slices and stir-fry until fragrant.
5
Add 1 tablespoon of Pi County bean paste and a little fermented bean sauce, and saute until fragrant.
6
Add the shredded cabbage pieces, sprinkle with a little refined salt, stir fry well over high heat, and simmer for 5 minutes.
7
Add the soaked vermicelli,(add a little water), and stir fry over low heat until cooked.
8
Pour in the mixed sauce, stir fry well over high heat, and serve out.
9
Little sour, little sweet, slightly spicy, fish-flavored cabbage vermicelli, this taste is very pleasing.