Braised Pork Knuckle with Pickled Cabbage and Vermicelli
Tender cooked pork knuckle simmers with tangy Northeastern pickled cabbage and slippery glass noodles in a rich lard-kissed broth, a soul-warming winter stew best mopped up with steamed rice.
Instructions
- 1
The pickled vegetables are ready.
- 2
Add an appropriate amount of lard to the pot (optional if unavailable), cooking oil, then add the pickled vegetables and stir-fry. Add cooking wine and light soy sauce and continue to stir-fry.
- 3
Then add an appropriate amount of hot water, and put in the soaked vermicelli.
- 4
Add the (ripe seeds, not too big), and stew for a while.
- 5
Add an appropriate amount of salt and shredded ginger; it will taste very good. Don’t take too much time, just moderate.
- 6
Add slices of bird's eye chili for garnish before taking it out of the pot.
- 7
Braised pork knuckle with pickled vegetable and vermicelli is served in a big bowl, and the rice is simmered; the family said it was very delicious.
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Ingredients
Main Ingredients
- pickled vegetablesto taste
- Vermicellito taste
- Cooked pork knuckle1 piece
Seasonings
- Lardto taste
- Edible oilto taste
- light soy sauceto taste
- cooking wineto taste
- Saltto taste
- chicken essenceto taste