Northeast pickled Chinese cabbage and Pork Stewed Vermicelli
2024-05-12 02:59:36 560
Our favorite dish of Nagada is Northeast pickled Chinese cabbage stewed noodles.
Details of ingredients
Technique
Steps to make Northeast pickled Chinese cabbage and Pork Stewed Vermicelli
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1. Wash and shred Northeast pickled Chinese cabbage.![]()
2. Cook the vermicelli in advance, rinse with cold water, and set aside any excess water.![]()
3. Slice pork belly.![]()
4. Cut the ginger and garlic foam well.![]()
5. Prepare dried star anise chili sections.![]()
Heat the oil in the pot and stir fry the pork belly.![]()
7. Stir fry over medium heat until the meat is oily and the slices are slightly burnt yellow. Use a shovel to scoop out some oil.![]()
8. Push the meat aside and stir fry ginger and garlic until fragrant.![]()
9. First pour in pickled Chinese cabbage, stir fry until fragrant, slightly boil for a while, add salt, dry chilli and anise.![]()
10. Pour in boiling water, slightly more water, and enjoy the soup while eating. Add noodles, salt, pepper, and a spoonful of dark soy sauce to enhance the color.![]()
11. The steaming pickled Chinese cabbage and pork stewed noodles are out of the pot. This is a relatively common Northeastern home cooked dish.
