Braised Pork With Potato And Vermicelli


Apart from dumpling, vermicelli is another food to help me with my nostalgia.

Vermicelli is a commonly seen food in northern part of China, especially in winter. Just imagine, it’s chilling outside, and you have a bowl of braised pork with vermicelli on your table. All the coldness will be gone.
Ingredients:

Oil, pork (cut into slices), potato ( chopped into medium pieces), vermicelli, light soy sauce, dark soy sauce, salt, water.

1. 


Heat oil in the pan, put in pork slices. Pork with a little fat would be perfect and it will taste better. The oil will come from the fat. Stir fry till the pork turn a bit brown.
2.


Add in potato pieces. Keep stir frying till the edge of potato turns transparent.
3.


Add in a little dark soy sauce and some light soy sauce. Keep stir frying till each pork and potato piece coated with soy sauce.
4.


Add in water enough to cover all ingredients in the pan. Then cover the pan with lid. Braise with medium heat.
5.


When the water becomes less, and potato softens, put in vermicelli. The vermicelli I used is easy to cook. Only takes five minutes to be cooked. And no need to be soaked in the water before cooking. Please read instruction on the vermicelli’s pack before cooking.
Vermicelli will be softened. Then stir it with potato and pork.


You can use chopsticks to stir vermicelli, because it’s easy for them to stick together.
After around 5 minutes, the dish is done when vermicelli is done. You’d better try it to make it’s truly done. Add in salt. And stir evenly.

Vermicelli will become transparent. And potato also tasty for braised with pork and soy sauce for such a long time.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s