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What are the seasoning methods for stewed pork belly with potato Vermicelli and Chinese cabbage?
In many northern regions of China during winter, families often have Chinese cabbage for every meal. After eating Chinese cabbage for a long time, it is inevitable to want some variety. At this time, the most common dish, the authentic Northeastern style of stewed pork belly with potato Vermicelli, is very popular. When making it, some ingredients and methods are needed. Let’s take a look at them below.
Ingredients
Pork belly, potato Vermicelli, Chinese cabbage
Seasonings: scallions, ginger, garlic, star anise, Sichuan pepper, fennel, soy sauce, sugar, salt, cooking wine
Method
1, Wash the pork belly, scrape the skin clean with a knife, and cut into large pieces.
2, Wash the Chinese cabbage and cut into pieces.
3, Soak the potato Vermicelli in warm water to soften in advance.
4, Put the pork belly into the pot with cold water, bring to a boil, blanch to remove blood clots, then remove and set aside.
5, Boil water in the pot and add scallions, ginger, garlic, star anise, fennel, and Sichuan pepper, then bring to a boil.
6, After boiling, add pork belly, bring to a boil with high heat, and add cooking wine.
7, After boiling, cover the pot, turn to medium heat, and simmer for 40 minutes until the soup becomes white.
8, Add soy sauce, salt, and sugar for seasoning.
9, Remove scallions, ginger, and garlic, wait for the pork belly to absorb the flavors for about 10 minutes, then remove some of the meat.
10, Add Vermicelli and simmer for 5 minutes.
11, Add chopped cabbage and simmer for 3 minutes.
12, Add the extracted meat and mix well in the pot with Vermicelli and cabbage, then serve in a bowl and remove from heat.
