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What is the authentic Northeastern pork and vermicelli stew method?
Stewed pork with vermicelli is a genuine Northeast stew dish. Eating a pot of stew in this particularly cold weather is truly very happy. When making stewed pork with vermicelli, it is enough to wash the vermicelli clean. If it is soaked in advance, it will affect its absorption of the sauce, as vermicelli is very absorbent. Therefore, it is necessary to add more water. It is better to leave some sauce when reducing the soup.
Method one:
Main ingredients: Vermicelli, pork belly
Seasonings: Scallions, ginger, cooking wine, star anise, cassia bark, bay leaves, rock sugar, dried chili peppers, salt
Method:
1, Main ingredients
2, Seasonings.
3. Boil the pork belly in boiling water to remove the blood, remove and set aside.
4. Now start to caramelize the sugar, put a little oil in the pot (one spoon is enough), add rock sugar, and stir-fry over medium to low heat until the rock sugar melts.
5. Stir-fry until it turns golden yellow, but it’s not done yet, you still need to keep stir-frying (if you are not good at controlling the heat, use low heat to slow stir-fry).
6. Stir-fry until the color turns brownish red and bubbles come out, then it’s done.
7. Quickly pour in the pork belly that has been boiled and stir-fry it quickly so that the sugar syrup is all coated on the meat.
8. Pour in hot water and add all the seasonings except salt (the amount of water should be more than usual for braising pork).
9. Boil over high heat, then reduce to low heat and simmer for about 40 minutes until the meat is cooked (the meat should not be too soft, and after adding the noodles, it should be cooked for a while longer), add salt according to your taste.
10. After adding the noodles, simmer until the noodles are clear and soft.
Method two:
Material details
Pork belly
500g
Pickled Chinese cabbage
200g
Noodles
100g
Scallion
适量
Ginger
适量
Sichuan pepper
适量
Five spices
适量
Sugar
适量
Salt
适量
Five flavors
Material details
Pork belly
500g
Pickled Chinese cabbage
200g
Noodles
100g
Scallion
适量
Ginger
适量
Sichuan pepper
适量
Five spices
适量
Sugar
适量
Salt
适量
1. The pickled Chinese cabbage I bought, washed once, may not be very sour.
2. Cut the pork belly.
3. After stir-frying, prepare to stir-fry the pork belly.
4. Add water and simmer for 20 minutes. Yummy is coming.
5. Cut the pork belly.
6. After stir-frying, prepare to stir-fry the pork belly.
7. Add water and simmer for 20 minutes.
Method three:
Northeast pickled Chinese cabbage braised pork with noodles
Materials
Pork belly and noodles
Star anise, cassia bark, magnolia leaves, and a little salt
Pickled Chinese cabbage, scallions, and ginger
Salt, chicken essence
Method
1. Boil the pork belly in cold water with star anise, cassia bark, magnolia leaves, and a little salt until it can be pierced with a chopstick, remove and cool, then slice.
2. Boil the noodles, remove and cool in cold water for later use (I use sweet potato noodles).
3. Squeeze the water out of the pickled Chinese cabbage and set aside (the ones I bought are all cut into strips, if they are whole, they need to be cut into strips).
4. Stir-fry scallions and ginger in the pot, then add pickled Chinese cabbage and stir-fry for 1 minute.
5. Add bone broth, pour in the pork slices and noodles, adjust a little salt, chicken essence, and bring to a boil over high heat, then simmer over medium to low heat until the soup becomes thick.
Method four:
Pork braised noodle recipe
Main ingredients: Pork 400g, sweet potato noodle 150g, scallion 1 root, star anise 2 pieces, rock sugar 8g, ginger slices 3 pieces
Accessories: 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of Huadiao wine
Preparation steps
1. Boil water in the pot, add cut pork pieces, blanch until the water boils, remove, wash, and drain the water.
2. Add 1 teaspoon of oil to the pot, add pork pieces, and stir-fry over low heat until slightly golden and release some oil.
3. Remove the meat pieces and add rock sugar, stir-fry over low heat until it turns caramel color.
4. Add the meat pieces and stir-fry until evenly colored, then add scallions, star anise, ginger slices, and Huadiao wine to stir-fry until fragrant.
5. Add 1200ml of water and all the seasonings, cover and bring to a boil over high heat, then reduce to low heat and simmer for about 60 minutes.
6. During the cooking process, remove the scallions and ginger slices.
7. Soak the noodles in warm water in advance until they are soft.
8. When the water in the pot is reduced to 1/3, add the softened noodles.
9. Simmer with medium to low heat, and the noodles need to be cooked for a little longer.
10. Cook until the noodles are soft.
