It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

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It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

As the saying goes: It's rare to see a bachelor after eating Hanlu rice. After the cold dew, the chill became stronger and stronger. Some parts of the north even had the first snow of this year. Some people who were blowing in the cold northwest wind had put on winter clothes in advance, and they only wanted something delicious and relieved to eat. Meat to increase calories. Braised pork, large plate chicken, fermented bean curd, stewed mutton and other delicious dishes are becoming more and more popular. Everyone is busy "posting autumn fat".

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

The warm dishes that can be eaten on cold days must be stewed dishes. The best stewed dishes are Northeastern dishes. Although Northeastern dishes are not in the "Big Eight Cuisine", many dishes are well-known. High, chicken stewed with mushrooms, pork stewed with vermicelli, pot-packed pork, and De Mori stewed fish, even if it is a messy stew, there is also a good name called "Northeast Random Stew". The northeastern cuisine is warm, heroic, and full of flavor. The portions are very generous, and they are quite enjoyable.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

I bought some pork belly in the vegetable market. It is a perfect match with vermicelli. The fragrant fat from the torment of pork is absorbed by the original faint vermicelli, and it becomes shiny and smooth. Add some Chinese cabbage to relieve the greasiness. No wonder the pork stewed vermicelli has always been a famous dish in the Northeast. These three dishes are warmly stewed in a pot, with a tangy fragrance and delicious meal. They are so delicious that there is no more soup left.

What do you think of Dongbei cuisine? Single choice
Very good, affordable, rich taste, more delicious
Generally speaking, it’s not refined enough, everything is stewed

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Homemade pork stewed vermicelli

Ingredients: pork belly, vermicelli, Chinese cabbage; green onions, garlic, ginger, star anise, dried chili, bay leaves, rock sugar, light soy sauce, dark soy sauce, pepper, salt and chicken essence.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 1: Soak the noodles in warm water first, soak the noodles as soft as possible. Heat the pot, roast the skin of the pork belly with the skin down, burn the skin of the pork belly to brown, and then scrub it.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 2: Cut the pork belly into walnut size. Break the Chinese cabbage into small pieces, prepare sliced ​​green onions, smash garlic, slice ginger, a handful of dried chilies, 5 bay leaves, and 1 star anise; after soaking the vermicelli, remove it for use.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 3: Put a small amount of oil in the wok, fry the pork belly on medium heat until golden, add 1 pinch of rock sugar and fry some sugar color.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 4: Add scallions, garlic, ginger, star anise, bay leaves and stir fry over high heat to create a fragrance. Pour in 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of soy sauce and stir fry until fragrant.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 5: Add 2 bowls of hot water, cover the pot and cook for about 45 minutes. It is recommended to transfer it directly into the pressure cooker to stew the meat. The meat will be simmered in ten minutes.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 6: The pork belly must be stewed thoroughly to be fat and not greasy. The more you eat it, the more fragrant it will be. It is best if you can easily cut it off with chopsticks.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 7: Add the soaked vermicelli and Chinese cabbage. After stirring, cover the pot and simmer for 15 minutes to let the oil and seasonings fully blend into the ingredients.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

Step 8: Finally, when the soup is tightened, add appropriate amount of pepper, salt and chicken essence to taste, stir well, drizzle half a spoon of sesame oil on it and it will be out of the pot. The fragrant and hot pork stewed vermicelli is ready.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

——Old Jing said——

I have always liked this dish. Our local is rich in sweet potatoes. The quality of vermicelli is better. It is suitable to make pork stewed vermicelli. The vermicelli absorbs the fat and aroma of pork and is smooth and chewy. Every time you make this dish, eat vermicelli. It's faster than crispy pork belly. The soup is used for bibimbap. Whether you make a large or small portion, it will always be eaten up. It's cold. It's really delicious and affordable.

It’s late autumn, this is a pot of pork stewed vermicelli, the old Northeast practice, so delicious that there is no soup left

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