Sour cabbage Braised Pork with Vermicelli, eat in the winter warm and warm stomach – and Sohu 法拉利599gto

Sour cabbage Braised Pork with Vermicelli, eat in the winter warm and warm stomach – and sour cabbage Sohu Braised Pork with Vermicelli, a taste of delicacy in the northern winter. The cold snow day, sitting in the hot Kang, Kang table that pot of hot acid smell sour cabbage casserole, a pot of warm wine, and looked out of the snow drifting profusely and disorderly. This is the most pleasant time in northern winter. Sour cabbage Braised Pork with Vermicelli, no Braised Pork with Vermicelli mellow and greasy, sour cabbage, cut the pork heavy taste carefully covered up, sweet but not greasy, acid sweet appetizers. [ingredients]: pork, cabbage and vermicelli 150g acid 250g oil 15g, 1 small, 12 teaspoons of salt, ginger 1 pieces, a little pepper, soup, red pepper, cinnamon 1, 1 small pieces of noodles with warm water, red pepper, ginger cut oblique section and slice thinly. Pork into the boiling pot to use chopsticks easily penetrate and let cool, pork slice. 2, sour cabbage washed pieces into slices, then cut into thin strips. 3 wok pour oil, put peppercorns, cinnamon, pepper, ginger fried spicy open fire. Pour into the good sour cabbage stir fry the sour smell. 4, pour into soup, put a good foam noodles, pork, transferred to salt. 5, after the fire to boil, poured into the casserole, with small fire stew vermicelli and pork to soft elastic soft.      相关的主题文章: