Stewed vermicelli with pork

Stewed vermicelli with pork

Introduction:

"Because I was eating porridge today, I wanted to go with some starchy food. I found a bag of fans in the cupboard for a long time, so I wanted to use it. Auricularia auricula is also ready-made. I bought it online before. It's very good. It's rootless and thick. It's very useful. Because it's congee, I'll take the final juice of this dish, leaving only a little soup. If it's served with rice, it can be made into big soup to drink. "

Production steps:

Step 1: 1 prepare materials

Step 2: 2 cut the pork into small pieces

Step 3: cut three sections of 3 vermicelli and soak in water until soft

Step 4: pour a little oil into 4 pots and stir fry shredded ginger

Step 5: 5. Pour in the pork

Step 6: 6 seasoning ready

Step 7: put the oyster sauce into the saucepan

Step 8: 8 pour in black fungus and stir fry

Step 9: add 9 to a bowl of hot water and simmer for 5 minutes

Step 10: 10 fans

Step 11: 11 add some rock sugar

Step 12: simmer for 5 minutes

Step 13: sprinkle some chili powder at the end of step 13

Step 14: add a little salt to taste

Materials required:

Pork forelegs: moderate

Mung bean vermicelli: moderate amount

Auricularia auricula: right amount

Ginger slices: right amount

Salad oil: right amount

Chili powder: appropriate amount

Sugar: right amount

Oyster sauce: 1 teaspoon

Old style: 2 teaspoons

Soy sauce: 2 teaspoons

Cooking wine: 2 teaspoons

Salt: right amount

Note: PS: 1. Fans should be softened in advance. 2. Stew the meat, then put the fans, or the fans will be pasted. 3. The firepower should not be too fierce, just use medium and small fire. 4. When adding water, use hot water.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh