Pork stewed vermicelli, it's too cool to eat in cold weather, there is not even the soup left on the table, simply stewing a pot is not enough

When it gets colder, all meat and fried foods are arranged at home. This past weekend, apart from breakfast, all meals were really meat. My younger siblings don’t care. Except for ducks, all the other meats are available. This weekend, my younger siblings are all cooking. He never did it before. Now that younger siblings have babies, he cooks them at home every day. Envy our whole family too much. So he is also good at cooking. Now as long as he is at home, he will start to arrange for us to eat. Pork stewed vermicelli is too cool to eat in cold weather, there is not even the soup left on the table, simply stewing a pot is not enough.

My younger siblings especially want to eat braised meat food today, but I am afraid that the baby in her belly will grow too fast if they eat it alone. After all, they will be born next month. So my younger brother said, just make a pork stewed vermicelli, pair it together, and eat a little bit. I have also cooked pork stewed vermicelli before, but the vermicelli always has problems, either it is not tasty, it has a hard core, or it is mixed with the soup. The steamer meat and vermicelli are sticky and taste not good at all. Unexpectedly, my younger brother made this today. Not only was the fragrance tangy, but the soup was also very delicious. At the end of the table, there was no soup left. Seeing my younger brother do it, the first step I did was wrong, no wonder it didn't taste good. Let’s share this delicious pork stewed vermicelli with everyone. When it’s cold, the whole family loves to cook such a hot pot of dish.

【Pork stew noodles】

1. Ingredients: 2 kg pork, 1 vermicelli, 1 ginger, 1 green onion, a little cooking wine, 1 rock sugar, 2 cinnamon, 1 grass fruit, a few pieces of hawthorn, a little bay leaf, 3 star anise, dried chili 2, a little light soy sauce, a little dark soy sauce, some salt, and some cooking oil.

Second, the practice of stewed pork vermicelli:

1. Prepare all the ingredients, soak the vermicelli with warm water 1 hour in advance, so that the vermicelli is not easy to have a hard core in the later stage, and it will be more delicious. The pork is cleaned, then cut into small pieces and put in a pot. Start a pot, pour the pork cubes in, then add enough water, cut a few slices of ginger, a few green onions, and a little cooking wine to remove the fishy. Bring the water to a boil on high fire, then skim the surface foam first, and continue to cook for 5 minutes. When the time is up, take the pork pieces out of the water and put them in a basin for later use.

2. Raise a pot again, add a little cooking oil to it, and then add a large handful of rock sugar, slowly fry the rock sugar over a low heat, and finally fry it into a reddish brown. Fry until the big bubbles inside turn into small bubbles, turn off the heat first. Pour the blanched meat into the pot, turn on high heat, stir fry quickly, and color the meat. At this time, the meat can be stir-fried for a while to stir-fry the fat inside, so that the meat will taste more fragrant.

3. When the fat of the meat is almost sautéed, we add a little light soy sauce and dark soy sauce to color, and continue to stir-fry the meat evenly. At this time, add enough boiling water, and then put in the prepared spices, 2 pieces of cinnamon, 1 grass fruit, a few slices of ginger, a few green onions, a few bay leaves, 3 star anises, 2 dried chilies, a few Piece of hawthorn. Cover the lid, reduce the heat to low, and simmer the meat for half an hour.

4. When the time is up, our meat is almost stewed. Pick up the spices in the pot with chopsticks, then put in an appropriate amount of salt and stir-fry evenly. Then wash our soaked vermicelli and put it in. First stir evenly, then turn to high heat to bring the water to a boil. After the water is boiled, continue to simmer for about 5 minutes. Because the vermicelli is soaked, it is especially easy to taste and ripen.

5. When the time is up, let's see how the vermicelli is going. It becomes transparent and very beautiful. At this time, we can get out of the pot. The meat pieces have absorbed the flavor of the spices, and the fat of the meat pieces has been sautéed, and it is not oily at all. The vermicelli absorbs the deliciousness of the broth, and it tastes not only strong, but also particularly fragrant. The soup is fused with the aroma of various ingredients, and it is used to soak rice, so you can eat a big bowl like this.

Tips:

The pork stewed vermicelli that I shared with you today is over, isn’t it particularly simple? Entering the autumn and winter season is the season of eating meat. Don't dare to eat because you are afraid of getting fat. Appropriate consumption of meaty food can improve your body's resistance and make you healthy and healthy to welcome the arrival of spring. When it’s cold, the delicious recipes for pork become more abundant, and more delicious recipes will be shared with everyone in the later period. Don’t miss it if you like it. Keep it away and make it to your family when you’re free. eat. Appropriate carnivorous foods are very beneficial to our health. Don't skip eating them just to be beautiful. I don’t know if you also like the pork stewed vermicelli that I shared with you today. If you like it, please like and collect it.