The stewed vermicelli with pork and cabbage, which can be used as staple food and dish, learned from my neighbor’s sister yesterday, has a different taste from the stewed vermicelli with pickled cabbage and pork in Northeast China. It is salty and fragrant


450g pork (fat and lean)
150g (2 persons) sweet potato noodles
500g cabbage
Half garlic
Proper amount of ginger
2-stage scallion
Proper raw extract
Proper amount of salt
Proper amount of pepper


Step 1
First put the fat meat into the pot and boil out the oil (don't ask me why the meat is so big. The knife is a little blunt and can't cut it)

Step 2
If you like to eat pig board oil, you can refine more. I don't boil enough oil and add some edible oil

Step 3
Add garlic, ginger, Chinese prickly ash, green onion and dry pepper (if you like spicy, you can change small dry pepper) and stir fry

Step 4
Add lean meat

Step 5
Add soy sauce after the lean meat turns white

Step 6
I especially like this soy sauce color. It looks good to eat

Step 7
Add cabbage stalks and stir fry

Step 8
Then put cabbage leaves

Step 9
Seasoning with salt

Step 10
Add boiling water

Step 11
After the water boils, put the vermicelli and stew for about 10 minutes

Step 12
Stir more times within 10 minutes to avoid burning and sticking to the pot. The softness of the vermicelli depends on the taste you like, so as to increase and shorten the stewing time