Winter warm-up dish, pork and mushroom stewed vermicelli

Pork belly 200 grams	Mushroom 350g
Dry vermicelli 50 grams	Garlic 3 petals
Onions and ginger slices A little	Star anise 1
Extremely fresh soy sauce 4 scoops	Cooking wine 2 scoops
Salt Appropriate amount	Vegetable oil Appropriate amount

Winter warm-up dish, pork and mushroom stewed vermicelli recipe

Step 1

Prepare ingredients. Soak mushrooms in water and wash

Step 2

Cut the pork belly into 1.5cm thick strips; peel the garlic, flatten and mince it

Step 3

Heat vegetable oil in a wok to 40% heat. Add three slices of ginger and star anise and stir-fry until fragrant. Add pork belly and stir-fry until the pork belly spits out oil and turns slightly yellow on the surface. Add the ingredients.liquor

Step 4

Stir-fry the cooking wine, add the green onions and ginger slices, add the very fresh soy sauce and stir-fry evenly

Step 5

Pour in appropriate amount of boiling water and simmer on medium to low heat for half an hour.

Step 6

After the time is up, put the U-shaped connection of the dry vermicelli into the hot soup, take it out for half a minute, then the vermicelli will be soft, cut it with scissors and put it into the pot

Step 7

Add the mushrooms, bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes

Step 8

Add minced garlic, add salt to taste, stir-fry evenly, then turn off the heat and serve.

Step 9

Fragrant pork and mushroom stewed vermicelli is ready Winter warm-up dish, cooking tips for pork and mushroom stewed vermicelli