Fried meat with Chinese cabbage and vermicelli
Fry this dish with more oil than usual. Fry the streaky pork until the fat oil is forced out. It is best to drain the noodles after they are cooked. The cabbage has a large moisture content. After stir frying, the moisture is just fully absorbed by the noodles. It tastes good.
Step 1 . Soak the vermicelli in advance, cook them in the boiling water pot, remove and drain them for standby.
Step 2 . Slice streaky pork, shred agaric, shred onion and ginger, cut red pepper into circles, and slice garlic.
Step 3 . Cut the cabbage into small pieces.
Step 4 . Pour more oil into the pan than usual, and stir fry anise over low heat to make it fragrant.
Step 5 . Add streaky pork and stir fry until oily.
Step 6 . Add onion, ginger and dried pepper and stir fry.
Step 7 . Pour in cooking wine and soy sauce for coloring.
Step 8 . Add cabbage and stir fry until leaves soften.
Step 9 . Add drained vermicelli and agaric and continue to stir fry and simmer for a while.
Step 10 . Add five spice powder and salt.
Step 11 . Add garlic slices and stir fry until fragrant.
Step 12 . Pour 1 teaspoon of raw soy sauce and add sugar to enhance the taste.
Step 13 . Take out the pot and put it on a plate.
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