It’s cold in winter. What’s the most exciting to eat? Of course, it’s a pot of hot pork stewed vermicelli. It’s both a meal and a staple food. Every time you cook a big pot, you don’t even have any soup left!


200g streaky pork
Half a cabbage
1 handful of vermicelli
4 peppers
10g ginger
4 cloves garlic
3 shallots
3 octagons


Step 1
Prepare the required ingredients, soak the vermicelli with water in advance, slice the streaky pork, wash the cabbage, divide it into vegetable tops and leaves, beat the garlic flat, chop the ginger and pepper, and chop the chives into scallion white and scallion leaves;

Step 2
Add oil in a hot pot, add streaky pork and star anise, stir fry until the surface is slightly golden;

Step 3
Add 1 tablespoon of white granulated sugar and continue to stir fry until the sugar color is golden on the surface;

Step 4
Add shredded ginger, scallion and pepper, and stir fry until fragrant;

Step 5
Then add 1 spoonful of cooking wine to smell, 2 spoonful of raw soy sauce.

Step 6
Then add the Chinese cabbage, fry the Chinese cabbage slightly, pour in a large bowl of water and 1 tablespoon of soy sauce, then boil over high fire and simmer over medium and low fire for about 15 ~ 20 minutes;

Step 7
Then, add the soaked vermicelli and vegetable leaves and continue to stew for 5 minutes;

Step 8
Add an appropriate amount of salt and a little chicken powder, stir well and continue to simmer for 2 minutes. Finally, open the cover and sprinkle with Scallion leaves.