Pork belly 150g Sweet potato flour 80-100g
Chinese cabbage 4-5 large cabbage leaves Onion and ginger Appropriate amount
Dried chili 2-3 pieces Star anise 2-4 pieces
Zanthoxylum bungeanum Appropriate amount Light soy sauce Appropriate amount
Cooking wine a small spoonful
Recipe for braised vermicelli with pork and cabbage Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 1

Step 1

Prepare the main ingredients: cut the Chinese cabbage leaves (no need to help), cut the green onion into sections, cut the ginger into slices, cut the pork belly into large pieces or slices, I use thin round vermicelli and wash it well. If it is thick and wide vermicelli, it is best to soak it in hot water in advance. There are many varieties of vermicelli, the most common of which is sweet potato vermicelli. This kind of vermicelli is resistant to cooking and has good flavor attachment. It can absorb the flavors of various delicious soups and become soft and smooth. Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 2

Step 2

Wrap the peppercorns and star anise in a small gauze bag and tie it tightly so that it is easy to take out after the stew. Add an appropriate amount of light soy sauce to the pork belly and marinate it for flavor. Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 3

Step 3

Add an appropriate amount of oil to the pot, heat it up and stir-fry the pork belly until both sides are brown, then add onion and ginger and saute until fragrant (you can also add a few dried chili peppers if you like spicy food).Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 4

Step 4

Add enough water to the pot, add the washed vermicelli, seasoning packet, a small spoonful of cooking wine, and finally add an appropriate amount of soy sauce. If you like a darker color, you can add a little dark soy sauce to adjust the color. After boiling over high heat, turn to low heat and simmer for about 15 minutes. If it is thick vermicelli, simmer it for a while longer. Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 5

Step 5

Add the chopped cabbage leaves to the pot and continue to simmer for about 5 minutes. The cabbage must be added later, otherwise it will be overcooked and lose its taste. Pork and cabbage stewed vermicelli ~ Illustration of how to make a stomach-warming home-cooked dish in winter 6

Step 6

When the soup is almost gone, use chopsticks to pick out the onions, ginger, and seasoning bags. If you don't put the bags in, it will take some time to pick up the peppercorns. Finally, add a little salt to season and serve! Pork and cabbage stewed vermicelli ~ Illustration of home-cooked dishes to warm the stomach in winter 7

Step 7

Plate it! The springy vermicelli absorbs enough of the soup and is extremely fragrant. It tastes better than pork. The Chinese cabbage also tastes great! Cooking tips for braised vermicelli with pork and cabbage

Chinese cabbage is a traditional vegetable in northern my country. It is very nutritious. It can be used for skin care and beauty, helps digestion, fights and prevents cancer, and increases resistance. Since ancient times, there has been a folk saying that "fish makes fire, meat makes phlegm, and cabbage and tofu keep you safe." There are many ways to make Chinese cabbage: stew, stir-fry, and cold. The pork and cabbage stewed vermicelli recommended today is a home-cooked dish that is very popular among northerners in winter. The general time for simmering vermicelli is 15-30 minutes, depending on the thickness of the vermicelli. If the time is short, the vermicelli will not absorb enough soup and the texture will become hard. If the time is long, the vermicelli will become soft and lose its elasticity.