Stewed Lunch Meat and Cabbage with Vermicelli

Name: Stewed Lunch Meat and Cabbage with Vermicelli
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Luncheon meat; to taste fans; to taste Cabbage leaf; to taste Scallion; 2 tbsp light soy sauce; 1 tbsp Vinegar; to taste Salt; to taste Vegetable oil

A quick one-pot stew of luncheon meat, hand-torn napa cabbage, and glass vermicelli in a soy-and-vinegar broth, ready in minutes and best served hot.

20 minNewEasy Soups Stew Savory

Instructions

1
Slice the luncheon meat thinly.
2
Slice the green onions.
3
Tear the cabbage leaves into small pieces by hand.
4
Add an appropriate amount of vegetable oil to the pot and sauté the sliced scallions until fragrant, then add two tablespoons of soy sauce and one tablespoon of vinegar to season the pot.
5
Add an appropriate amount of water, and add an appropriate amount of salt.
6
Add the vermicelli and bring to a boil.
7
Put in the luncheon meat.
8
Put in the cabbage leaves.
9
Turn on the fire with high heat to bring it to a boil.
10
Finished dish, can be drizzled with an appropriate amount of sesame oil for seasoning.