Cabbage stew vermicelli

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

Directions

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