Sauerkraut Pork Stewed Vermicelli
1.
Pickled sauerkraut at home, take a smaller sauerkraut, rinse repeatedly, and shred it.
2.
Shred and rinse again to remove the moisture.
3.
I didn’t use much meat today, and it’s a bit fat, because I just cooked a large bone and can be used to stew sauerkraut directly.
4.
Add the right amount of oil to the wok, saute the five-spice powder and green onion ginger, add the fat slices and stir fry, and the oil will come out. This dish is only fragrant, and fragrant but not greasy.
5.
Add sauerkraut and stir fry.
6.
Wash the big bones you bought and add some water in advance. The peppercorns and cooking wine are almost cooked in the pot, and then pour the soup and bones directly into the sauerkraut pot. It is not enough to add some water and add the vermicelli. If you have time, It is best to soak the vermicelli in advance to make it easier to cook.
7.
Bring to a boil, simmer over medium heat until the vermicelli is cooked. Collect the sauce over high heat, add salt and a little light soy sauce to taste. Don't take away all the soup, the rice is very fragrant.
8.
Out of the pot, this big bowl of dishes, the whole family eats up a meal.
Tips:
1. The longer the sauerkraut is stewed, the more delicious it will be. Pork is best to choose pork belly with skin. Today I used pork belly, which is a bit fat, so I have to fry it and fry out the fat.
2. The vermicelli is best potato flour, which tastes particularly good. The length of the stew depends on the quality of the noodles. The boil-resistant noodles should be longer. Be careful not to overcook them. If they are broken, they will not taste good.
