Note: 40 years of ups and downs in life, accumulated bit by bit, tell one person's story with all his heart. Any similarity is purely coincidental, you understand. Thank you friends for reading, I hope you can forward or share it for me, thank you!

2024/05/0611:20:32 food 1074

Note: 40 years of ups and downs in life, accumulated bit by bit, telling one person's story with all his heart, any similarity is purely coincidental, you understand.

Thank you friends for reading, I hope you can forward or share it for me, thank you!

Pork stewed vermicelli

Pork stewed vermicelli is one of the representatives of Northeastern cuisine. It originated in Sichuan. During the Tang DynastyXue Rengui was very fond of Sichuan cuisine. After Xue Rengui was sent to the Northeast by the government, he also brought Sichuan cuisine. He came to Northeast China and developed it into Northeast cuisine according to the local style. Northeast cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also a local flavor dish with a long history and richness in our country. It has been famous throughout the country since ancient times and is deeply loved by people in the north and south.

Pork stewed vermicelli

Making pork stewed vermicelli

Ingredients

200 grams of pork belly, 250 grams of water-soaked vermicelli, 10 grams of green onions,

10 grams of ginger, 10 grams of garlic, 10 grams of coriander, 10 grams of salt, 10 grams of MSG grams

, 15 grams of sugar, 10 grams of oyster sauce, 15 grams of cooking wine, 5 grams of dark soy sauce, 15 grams of southern milk, 2 aniseed, 3 bay leaves, 10 grams of cinnamon

Production and cooking steps

Step 1/11

Wash the pork belly , pull it into a long strip about 3 cm wide, and then cut it into dices about 3 cm wide.

Step 2/11

Cut the water-frozen vermicelli into long sections with scissors, put it on a plate and set aside.

Step 3/11

Slice onions and ginger, dice garlic, and cut coriander into small pieces.

Step 4/11

Put 300 grams of water into the pot, add the diced pork belly, blanch it thoroughly and skim off the blood foam, pour it into a colander and set aside.

Step 5/11

Heat 5 grams of salad oil in a pot, add sugar water, and slowly simmer over low heat until it turns into sugar color.

Step 6/11

Add in the pork belly and stir-fry until browned.

Step 7/11

Add onion, ginger, garlic, aniseed, bay leaves, and cinnamon and stir-fry until fragrant.

Step 8/11

Add oyster sauce, salt, MSG, southern milk juice, cooking wine, dark soy sauce, and add about 350 grams of water.

Step 9/11

Bring to a boil over high heat, cover the pot and simmer for 20 minutes.

Step 10/11

Then open the lid, add vermicelli, and simmer for 5 minutes.

Step 11/11

Remove from the pan, put on a plate and add coriander.

Pork stewed vermicelli

Notes

Do not let the soup become dry. When the vermicelli is good and there is a little soup, use chopsticks to stir frequently, otherwise the vermicelli will stick to the pot. Do not add too much rock sugar. The pork belly should be evenly fat and thin. Yes, the pork belly should be sliced with the skin on, and then stir-fried to remove excess oil to prevent the finished dish from being too fatty. Sauerkraut and pork belly are the best combination, because sauerkraut likes oil and will become smoother after stir-frying, while pork belly will not be too greasy.

Pork stewed vermicelli

Nutritional value and efficacy

Pork stewed vermicelli is a classic Northeastern dish. Especially in winter, this dish appears very frequently. Many people also put various kinds of cabbage, radish, Tofu, beans and other rich flavors are a popular dish suitable for all ages. Eating it has the functions of nourishing the body, increasing appetite, filling the stomach and refreshing the mind, promoting digestion, repelling cold and keeping warm.

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