Hometown's 'Pot-Cooked Guo' Dish, Flavors of Memory!
Instructions:
Fernbrake
1Soak dried fernbrake in warm water before use!
Braised Pork
2You can use any meat you like! Usually, pot-style dishes use pork! You can choose any part of the pork yourself! Add the braising ingredients to the pot to braise the pork. Don't add salt, and it takes about 1 hour, first on high heat, then low heat to stew. After braising, take it out and reserve it. The braising method can be freely modified, don't make it too salty!
Deep-fried Tofu Skin
3Cut the dried fernbrake and braised pork into pieces and reserve them. Cut the braised pork into slices and cut the tofu skin into strips! Note: You must use fresh tofu to fry the tofu skin, otherwise the taste will be different!
4Chop the big white cabbage and prepare the (doubanjiang), vermicelli noodles (), and green onions ().
5Add a little oil to the pot, add the and green onions and stir-fry. Adding garlic sprouts () enhances the aroma!
6Add the braised pork and stir-fry, then add (liao jiu - cooking wine) and (sheng chou - light soy sauce!).
7Add the fernbrake and stir-fry for a while, add water or braising broth to simmer.
8Add the vermicelli noodles and cook for 3-5 minutes, then add oyster sauce () and salt.
9Add the big white cabbage and tofu skin, cook for about 3 minutes, check if the vermicelli noodles are cooked through.
10Serve, place on old-fashioned big bowls, with fragrant rice, and enjoy!
