Stewed pork vermicelli
Because I was drinking porridge today, I wanted to have some starchy food with it. I found a bag of fans in the cabinet that had been in it for a long time, so I wanted to use it. Black fungus is also ready-made. I bought it online before and it is very good. The rootless meat is thick and very useful. Because I drink porridge, I end up with the juice, leaving only a little bit of soup. If it is served with rice, it can be made into a big soup and drink it.
Recipe Recommendations
- pork front leg meat appropriate amount
- Green bean vermicelli appropriate amount
- black fungus appropriate amount
- ginger slices appropriate amount
- salad oil appropriate amount
- chili powder appropriate amount
- sugar appropriate amount
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed pork vermicelli
1
1 Preparing materials
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2 Cut the pork into small pieces
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3 Cut the vermicelli and soak in water until soft
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4 Pour a little oil into the pot, add shredded ginger, stir fry
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5 Pour in the pork pieces again
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6 seasonings ready
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7 Put the cooking wine, soy sauce, soy sauce, and oyster sauce into the pan in turn
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8 Pour in black fungus and stir fry
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9 Add a bowl of hot water to boil and simmer for 5 minutes
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10 Add fans
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11 Add a few pieces of rock sugar
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12 Cover and simmer for 5 minutes
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13 Finally sprinkle some chili powder
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14 Almost collect the juice and add a little salt to seasonStewed pork vermicelli Make Tips
PS: 1. Soak the vermicelli in advance to soften them. 2. Stew the meat for a while before adding the vermicelli, otherwise they will turn to mush. 3. Do not use high heat; medium-low heat is fine. 4. Use hot water when adding water.