Cauliflower, Salted Pork, Tofu Skin Knot & Vermicelli Hot Pot
Cauliflower, tofu skin knots, and vermicelli stewed with salted pork — savory and warming, a comforting home-style dish
Story
A cozy home-style stew where tender cauliflower, silky tofu skin knots, and glassy vermicelli absorb the rich, savory broth released by salted pork. The long, gentle simmer melds the salty depth of cured meat with the sweetness of cauliflower, creating a deeply warming dish that feels right at home on a chilly day.
Ingredients
cauliflower (cut off hard stems, cut into small pieces, boil in boiling water for 5 minutes)
a small head
vermicelli noodles (soak in cold water for 5 minutes until soft)
a small bundle
salted pork (washed with clean water and sliced)
a small piece
tofu skin knots (soak in warm water for 5 minutes)
seven or eight pieces
cooking wine
one tablespoon
ginger (smashed)
a small piece
scallions (chopped into small pieces)
two stalks
Instructions
1
Prepare ingredients
Rinse the cured pork with clean water and cut into slices. Cut off the hard stems of the cauliflower, cut into small pieces, blanch in boiling water for 5 minutes, remove and set aside. Soak the dried tofu knots in warm water for 5 minutes, remove and set aside. Soak the vermicelli in cold water for 5 minutes until soft.
2
Stew
Take a small clay pot, add the cauliflower, dried tofu knots, cured pork slices, and pounded ginger chunks together, fill with water, bring to a boil over high heat, pour in one tablespoon of cooking wine, then simmer over medium heat for 20 minutes.
3
Add vermicelli
Then add the vermicelli and cook for about 5 more minutes, sprinkle with chopped scallions, and serve.
