Sauerkraut Pork Stewed Vermicelli

Name: Sauerkraut Pork Stewed Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sauerkraut; 200g pork; 100g Vermicelli; Some oil; Some salt; Some Green onion ginger; Some Pepper aniseed; 1 Bay leaf; Some Cinnamon; Some Five spice powder; Some Very Fresh Soy Sauce

by Weilan Weibo

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Use a casserole to stew a pot of Northeast Chinese cabbage, pickled cabbage and pork stewed vermicelli. After eating one bowl and wanting another bowl, people in the Northeast don't have enough food!
This sauerkraut is milk sauerkraut bought from the Green Expo. The taste is strong and refreshing, and the color is drooling. The perfect match for sauerkraut and pork, stewed in a casserole, the pork is fragrant but not greasy, and the sauerkraut is soaked in the fragrance of meat. The noodles are sticky and sticky, and you can’t stop rushing your feet. The mouth-watering old taste is endless!

Sauerkraut Pork Stewed Vermicelli

1. Prepare the materials

Sauerkraut Pork Stewed Vermicelli recipe

2. Add appropriate amount of water to the pot, add green onion, ginger, bay leaves, cinnamon, pepper aniseed, pork and cook for about 10 minutes. You don’t need to cook it, you can remove the fat from the meat

3. Soak the vermicelli in cold water in advance until soft

4. Wash the sauerkraut with cold water to remove the moisture

5. Thinly sliced cooked meat

6. Add appropriate amount of oil to the casserole, saute the shallots, ginger, and five-spice powder

7. Add pork slices and stir fry until the fat is oily

8. Add sauerkraut and stir fry

9. Add the right amount of water and simmer for 10 to 15 minutes, the sauerkraut is delicious

10. Add the soaked vermicelli and simmer for about 10 minutes

11. The delicious sauerkraut pork stewed vermicelli can be enjoyed!

Tips:
1. The longer the sauerkraut is stewed, the more delicious it is. The pork belly is better.
2. Potato flour is best for vermicelli, which tastes particularly good.