Where is the dish of pork stewed with vermicelli from?

China has a vast territory and has developed many cuisines with strong local characteristics. Many of them are very famous, such as pork stewed with vermicelli. Even if you have never eaten it, you must have seen it in some film and television works. The recipe of pork stewed with vermicelli is very simple. The ingredients are basically included in the name of the dish. If you have eaten it, it will definitely leave a deep impression. So, where does this dish called pork stewed with vermicelli come from? Let’s take a look below.

Pork stewed with vermicelli is one of the representative dishes of Northeastern cuisine. It is a distinctive Northeastern flavor dish that is loved by people from both the north and the south. Pork stewed with vermicelli is the first of the “Four Great Stews of Northeast China”. Due to the vast territory and large population of the Northeast region, and the regional differences even within the Northeast, each household has developed a variety of different cooking methods and names based on their own tastes and preferences for different ingredients and additions.

Method 1

Material

Ingredients: 500g pork belly, 150g sweet potato vermicelli or potato vermicelli[2], 1 scallion, 3 cloves of garlic

Ingredients: 1 star anise, a little cinnamon

Seasoning: 1 teaspoon cooking wine, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 10 grams of rock sugar

practice

1. Prepare all the materials.

2. Soak the vermicelli in warm water in advance.

3. Wash the pork belly and cut it into pieces.

4. Pour an appropriate amount of water into the pot, bring to a boil over high heat, then pour in the chopped pork belly, blanch until the water boils, take out, drain and set aside.

5. Wash the green onions and slice them.

6. Soak star anise and cinnamon in clean water and wash them clean.

7. Peel the garlic cloves and set aside.

8. Wash the pot and heat it, add a little oil, put in rock sugar, and stir-fry over low heat until it turns caramel color.

9. Pour in the drained pork belly and stir-fry quickly.

10. Add 1 spoon of dark soy sauce to color the meat

11. Then add the cabbage and stir-fry to remove the moisture

12. Add appropriate amount of water, salt, star anise and dark soy sauce, and cover the pot.

13. Bring to a boil over high heat and simmer for 20 minutes

14. Add the soaked vermicelli and simmer for another 5 minutes

15. Add MSG and other seasonings and serve.

Method 2

Material

Pork belly, onion, ginger (sliced), pepper, star anise, cooking wine, dark soy sauce, rock sugar, vermicelli

practice

1. Cut the pork belly into large pieces. [3]

2. After the water in the pot boils, put the pork belly in. When the water boils again, skim off the foam, take out the pork belly, and rinse it with warm water to remove the blood stains.

3. When the oil in the pan is hot, add the onion, ginger, peppercorns and star anise and stir-fry, then add the pork belly and stir-fry evenly.

4. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored.

5. Add appropriate amount of warm water to cover the pork belly, slightly more than that for braised pork. Bring to a boil over high heat, then simmer on low heat for an hour.

6. Wash the vermicelli, but do not soak it until soft, so that the vermicelli can absorb more flavor of the soup when put into the pot.

7. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, then continue cooking over low heat for fifteen to twenty minutes until the vermicelli is soft.