Ingredients
Cabbage/baby bok choy
one grain of
sweet potato vermicelli
150g
None
Appropriate amount
Scallion ginger garlic, star anise dried chili
Appropriate amount
Soy sauce, oyster sauce
Appropriate amount
Method for stewing cabbage vermicelli (super convenient)
- Fans should be softened in advance (I don’t want to cook fans for too long as they tend to stick to the bottom of the pot, so I will soak them a little longer)
- Cut the cabbage into sections (I cut it small, hehe, just to save time and make it easy to cook)
- Five flower pork slices (bought too much fatty meat, set aside for oil extraction)
- Ingredients are ready (I like spicy food, so I added chili, personal taste)
- Pressing oil (you can completely omit…), this step is equivalent to draining oil
- Over medium heat, add sliced meat and stir fry until color changes
- Add ingredients and stir fry until flavorful, then add an appropriate amount of soy sauce to color, and add some oyster sauce to enhance the freshness
- Add the cabbage and stir fry until soft (if dry, you can add a little water and stir fry)
- After stir frying the cabbage until soft, add water slightly to cover the cabbage. After the water boils, boil for five or six minutes, then season with MSG and salt (if there is less water, adding vermicelli later may cause the pot to stick)
- After seasoning, add vermicelli and stir fry over low heat for five to six minutes to allow the vermicelli to absorb the soup and enhance its flavor
- end-product drawing
