How to make cabbage vermicelli twice-cooked pork

Repeating the nine-to-five life every day, I have no energy to cook after get off work. The method of twice-cooked pork with cabbage and vermicelli is relatively simple. You need to use a wok as a cooking utensil. Simply prepare the ingredients and put them in the pot to steam. In less than ten minutes, you can share the joy of delicious food immediately.

1. Wash and shred the cabbage, cut the soaked vermicelli into 2-inch pieces, slice the meat thinly, cut the fungus and red pepper into shreds, slice the ginger and garlic, and cut the green onion into sections

2. Add oil to the wok and fry the meat over low heat until the meat releases oil. Remove from the pan when it becomes translucent and slightly curled.

3. Add peppercorns and star anise, fry over low heat until they change color slightly.

4. Add ginger, scallion and half of the garlic slices and sauté until fragrant. Remove from heat and set aside.

5. Add the shredded vegetables and stir-fry over high heat

6. Fry until slightly soft

7. Add black fungus, meat slices, salt, soy sauce, and a little sugar and stir-fry until the juice comes out.

8. Add vermicelli and stir-fry over medium heat

9. Stir-fry until the vermicelli absorbs the soup and becomes translucent. Add the chicken stock and the other half of the garlic slices and red pepper, stir well and turn off the heat.

10. Remove from the pan and serve

Twice-cooked pork with cabbage and vermicelli is simple to prepare and can be made in no time. It is suitable for people with a fast pace of life and busy work, and does not interfere with work or study time.