Fried Pork with Sauerkraut Vermicelli
by Warm sunny
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Shred the meat
2. Add cooking wine and appropriate amount of starch to the meat and mix well.
3. Soak a small handful of vermicelli in water to soften it.
4. Wash sauerkraut and squeeze out excess water.
5. Cut the chili into pepper rings and mince the green onion.
6. Put oil in the pot, add chopped green onion and sauté when 60% hot.
7. Scattered under the shredded pork.
8. Add sauerkraut and stir fry.
9. Add appropriate amount of light soy sauce and stir fry evenly.
10. Add proper amount of boiling water (bright soup is better), add proper amount of salt, and simmer slowly. (Sauerkraut is more forbidden to cook, the more you cook it, the more delicious it will be, so this step can take longer, but don’t add too much water, otherwise it will become stewed sauerkraut)
11. After the sauerkraut is tasted, add the vermicelli, and after the vermicelli is cooked, the soup will be heated up. (It doesn’t matter if there is more soup, fans will quickly suck off the excess soup after leaving the fire)
12. Season with chicken essence and sprinkle with red pepper rings. (Adding chili is just my habit, so I don’t need to put it)
