1, the taste is more delicious: braised vermicelli bones cooked with broth and seasonings have more delicious meat and tender taste, while braised vermicelli bones boiled with water will have a slightly monotonous taste.
2, the taste is more intense: the braised fan bones are added with seasonings such as bean paste, cooking wine and soy sauce during the firing process, which makes the taste more intense and the color more attractive, while the braised fan bones are relatively light.
3, the color is more beautiful: the soup stewed with vermicelli bones will be thicker, and the surface of the meat will present a layer of red and bright color, which is very attractive, while the soup stewed with vermicelli bones will be lighter and the color will not be as good as braised. So the vermicelli bone stew is good. Braised vermicelli bone is a common cooking method in China. It needs to fry the vermicelli bones until golden brown, and put them in soy sauce, sugar, ginger and onion to cook until soft and rotten. The vermicelli bones cooked by this method are delicious and the sauce is fragrant, which is suitable for eating with rice or noodles.