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Henan Grand Stew (Da Hui Cai)
This comforting stew brings together rich flavors of savory pork belly and tender glass noodles with sweet napa cabbage and earthy wood ear mushrooms creating a perfect balance that warms your heart on cold days. The dish offers a delightful mix of soft chewy textures along with the fragrant aroma of ginger garlic and mild […]
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Henan Grand Stew (Da Hui Cai)
| Ingredient | Amount |
|---|---|
| pork belly | |
| glass noodles (sweet potato vermicelli) | |
| napa cabbage | |
| wood ear mushrooms | |
| scallions, ginger, and garlic | |
| dried chili peppers | |
| tofu (fried or regular) | |
| light soy sauce | |
| dark soy sauce | |
| oyster sauce | |
| salt |
- pork belly
- glass noodles (sweet potato vermicelli)
- napa cabbage
- wood ear mushrooms
- scallions, ginger, and garlic
- dried chili peppers
- tofu (fried or regular)
- light soy sauce
- dark soy sauce
- oyster sauce
- salt
Cooking StepsHow to cook Henan Grand Stew (Da Hui Cai) step by step
-
Step 1Sear the pork belly until golden brown, adding a pinch of salt to help render more fat — the more fat rendered, the more flavorful the meat. Add scallions, ginger, garlic, dried chili peppers, and star anise.
-
Step 2Stir-fry until fragrant.
-
Step 3Add the napa cabbage stems and stir-fry briefly. Pour in light soy sauce and dark soy sauce.
-
Step 4Add hot water.
-
Step 5Add soaked wood ear mushrooms and fried tofu (any type of tofu works).
-
Step 6Also add soaked white wood ear mushrooms if you have them.
-
Step 7Add zhengu mushrooms (or other mushrooms of choice) and simmer for a while.
-
Step 8Add the napa cabbage leaves.
-
Step 9Add the soaked glass noodles.
-
Step 10Finally add fried items and simmer for a bit.
-
Step 11Add fried meatballs at the very end.
-
Step 12Simmer for a few minutes until everything is cooked through.
-
Step 13Season to taste and serve — add salt, MSG, chicken bouillon, white pepper, or a splash of vinegar as you like.
Henan Grand Stew (Da Hui Cai)
This comforting stew brings together rich flavors of savory pork belly and tender glass noodles with sweet napa cabbage and earthy wood ear mushrooms creating a perfect balance that warms your heart on cold days. The dish offers a delightful mix of soft chewy textures along with the fragrant aroma of ginger garlic and mild […]
Ingredients
- pork belly
- glass noodles (sweet potato vermicelli)
- napa cabbage
- wood ear mushrooms
- scallions, ginger, and garlic
- dried chili peppers
- tofu (fried or regular)
- light soy sauce
- dark soy sauce
- oyster sauce
- salt
Instructions
-
Sear the pork belly until golden brown, adding a pinch of salt to help render more fat — the more fat rendered, the more flavorful the meat. Add scallions, ginger, garlic, dried chili peppers, and star anise.
-
Stir-fry until fragrant.
-
Add the napa cabbage stems and stir-fry briefly. Pour in light soy sauce and dark soy sauce.
-
Add hot water.
-
Add soaked wood ear mushrooms and fried tofu (any type of tofu works).
-
Also add soaked white wood ear mushrooms if you have them.
-
Add zhengu mushrooms (or other mushrooms of choice) and simmer for a while.
-
Add the napa cabbage leaves.
-
Add the soaked glass noodles.
-
Finally add fried items and simmer for a bit.
-
Add fried meatballs at the very end.
-
Simmer for a few minutes until everything is cooked through.
-
Season to taste and serve — add salt, MSG, chicken bouillon, white pepper, or a splash of vinegar as you like.
