Sauerkraut Pork Stewed Vermicelli
1.
Half a sauerkraut of Northeast China is about 300 grams;
2.
Wash and shred for later use;
3.
Soak the sweet potato vermicelli for 30 minutes in advance;
4.
Heat up the pan, add oil and heat, add pork belly slices and stir-fry until transparent, add the chopped green onion and ginger until fragrant, then pour in sauerkraut, stir fry, add light soy sauce, bring appropriate amount of water to a high heat, and simmer for about 10 minutes;
5.
Put in the soaked vermicelli, bring to a boil again on high heat, and simmer on low heat for about 5 minutes;
6.
Add some chicken bouillon if you like. If you use a casserole, preheat it in advance.
Tips:
1. The pork belly should be sliced with the skin, and then the excess oil should be stirred out in the pot to prevent the finished dish from being too fatty;
2. I pickled sauerkraut by myself. Don’t worry about it. If you have time, I suggest you pickle some sauerkraut by yourself. Haha, it’s fun;
3. We in Northeast people like to use sweet potato vermicelli, which is commonly known as sweet potato powder. If you can't buy it, try to use tough, cooking-resistant vermicelli.
