Today’s Menu
Pork Belly Stew with Vermicelli
Stir-fried Cabbage with Vinegar
Ingredients:
- Pork Belly Stew with Vermicelli: Pork belly, vermicelli, Chinese cabbage
- Stir-fried Cabbage with Vinegar: Chinese cabbage/Napa cabbage
Seasonings:
- Pork Belly Stew with Vermicelli: Green onion, ginger, garlic, dried chili, light soy sauce, dark soy sauce
- Stir-fried Cabbage with Vinegar: Minced garlic, small chili pepper, dried chili, light soy sauce, oyster sauce, aged vinegar
Steps:
Pork Belly Stew with Vermicelli
- Prepare the ingredients: soak the vermicelli in hot water to soften, cut the cabbage into pieces, and slice the pork belly.
- Boil the vermicelli for 5 minutes, then drain and mix with a spoonful of dark soy sauce.
3. Pan-fry the pork belly until it releases oil and changes color, then add half a spoonful of dark soy sauce and stir-fry until it’s evenly colored.
4. Add the green onion, ginger, and dried chili to stir-fry until fragrant, then add the cabbage and stir-fry until slightly cooked. Add the vermicelli.
5. Add 1 spoonful of light soy sauce, 1 spoonful of aged vinegar, 1 spoonful of oyster sauce, a pinch of salt, and a little sugar.
6. Pour in a bowl of water, bring it to a boil, cook for about 5 minutes, add the green onion segments, and reduce the sauce. Turn off the heat and serve.
Stir-fried Cabbage with Vinegar
- Separate the cabbage stems and leaves, and cut them accordingly.
- Heat oil, add the dried chili pieces, small chili pepper pieces, and minced garlic, and stir-fry until fragrant. Add the cabbage stems and stir-fry for 2 minutes, then add the cabbage leaves and stir-fry for another minute.
3. Add 1 spoonful of light soy sauce and oyster sauce, stir-fry for a while, then add 1 spoonful of aged Shanxi vinegar and continue to stir-fry until the cabbage softens. Add salt to taste, and serve.
