Name: Pork Belly and Sauerkraut Stewed Vermicelli
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Sauerkraut; 600g Pork belly; 1 piece Vermicelli; 2 tablespoons Soybean oil; 5 Dried chili; Some salt; 1 piece star anise; 1 tablespoon Cooking Wine; 1 stage shallot; 1 tsp Stir fry; 2 tablets ginger; 1 tablespoon Soy sauce

Pork Belly and Sauerkraut Stewed Vermicelli

by Mua is as light as a chrysanthemum

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

There used to be no fresh vegetables in winter, so when cabbage was very cheap before winter, every household had to buy hundreds of thousands of catties of cabbage.

Most of the cabbage is used to pickle sauerkraut, which is the main food in winter

Pickling sauerkraut is also a technical job, the same method of pickling, some people pickled sauerkraut is sour and not bad, some people pickled sauerkraut is so bad, it is estimated that this technique is only to be expected and unspeakable.

Now that life is getting better, there are fewer and fewer people picking sauerkraut, and with the increasing selection of winter dishes, sauerkraut has gradually become a special dish instead of the main dish.

This pork belly stewed vermicelli with sauerkraut is also a local dish in the Northeast. The fatty pork belly has been stewed, the oil has been absorbed by the sauerkraut, and it has been very soft, crispy sauerkraut, and topped with potato flour from the Northeast. Eat a pot of hot, fragrant and warm, very satisfying

Pork Belly and Sauerkraut Stewed Vermicelli

1. Soak the vermicelli in advance

2. Each piece of sauerkraut was thinly sliced and then cut into shreds, and then washed clean. This was made the night before. It was too dark so I didn’t take it.

3. Choose this kind of pork belly, a little fatter

4. Cut into slices

5. Cut green onion into sections, slice ginger, wash dried chili, and prepare star anise

6. Heat oil in a pot, put a little more oil than usual when cooking

7. Add stir fry

8. Pork belly

9. Stir until the meat is charred and spit out the oil (this step can be omitted, but the elderly in the family are afraid of greasy, so deal with it)

10. Stir fry with green onion, ginger, dried chili and star anise

11. Put a spoonful of cooking wine

12. A spoonful of soy sauce

13. A spoonful of light soy sauce, and then fry it for a fragrant flavor

14. Pour in sauerkraut and fry for a while

15. Pour in water, if the sauerkraut has been drunk, bring to a boil and simmer for 20 minutes

16. Add the vermicelli after 20 minutes and simmer for 15 minutes

17. Taste the taste before it is out of the pot, add salt to taste, let's make it~! ~! ~!

Tips:
1. If you are buying sauerkraut in a bag, just throw it once, otherwise the sauerkraut will have no taste;
2. You must choose fatter meat, otherwise you can put some lard, this dish must put more oil, otherwise it will not taste;
3. The sauerkraut should be simmered for a longer time, the longer it is simmered, the better it will be;
4. If there is no potato flour from the Northeast, sweet potato flour can be used without soaking, and the stewing time should be shortened;
5. When adding salt at the end, be careful not to add too much.