It is a domestic dish in winter. It has the advantages of simple production, cheap materials, rich nutrition and delicious taste.


950g cabbage
80g vermicelli (dry)
120g pork (lean)
1 octagonal
6 g salt
30g raw soy sauce
4G chicken essence
Appropriate amount of vegetable oil
A little coriander
A little green onion


Step 1
Prepare the main ingredients, Chinese cabbage, pork and vermicelli; I don't like fat meat, so I use pure lean meat. If I use streaky pork, it will be more fragrant

Step 2
Break the cabbage off the old gang and tear it into large pieces for use

Step 3
Soak the vermicelli in warm water and cut it into 15 cm long sections for use

Step 4
Slice pork, cut parsley, star anise and scallion

Step 5
Heat the wok, add anise to fry until fragrant, and then add scallion to fry until fragrant

Step 6
Add pork slices and stir fry over medium heat until discolored

Step 7
Pour in the raw soy sauce and saute until fragrant, while removing the raw taste of soy sauce

Step 8
It's not easy to stir fry cabbage at first, because the leaves of cabbage are very strong. It's much easier to stir fry when the leaves are soft

Step 9
As shown in the picture, stir fry until all the cabbages are softened. The original full pot is now half of the pot

Step 10
Add hot water to 2 / 3 of the height of the cabbage, bring to a boil over high heat and simmer over medium low heat for 2 minutes

Step 11
Season with salt and chicken essence

Step 12
Put in the soaked vermicelli, turn it over, immerse all the vermicelli in the soup, stew for another 5 minutes, and turn off the fire until the vermicelli is soft and rotten

Step 13
Put it into a large bowl and sprinkle with coriander