Sauerkraut Pork Stewed Vermicelli with Northeastern Vegetables
1.
Rinse the purchased sauerkraut repeatedly to remove the moisture;
2.
Thinly slice pork belly, chop green onion and ginger;
3.
The wide vermicelli is soaked in warm water in advance to soften;
4.
Add appropriate amount of oil to the wok, saute the peppercorns, star anise, and bay leaves, fry the paste and discard, saute the scallions and ginger, add sauerkraut and stir fry;
5.
Add an appropriate amount of water;
6.
Add sliced pork belly to boil over high heat, simmer on low heat for about 15-20 minutes, simmer until the pork belly is oily, the time can be longer, sauerkraut is not afraid to stew, the longer the time, the more delicious;
7.
Add the soaked vermicelli, bring to a boil on high heat, simmer for about 10 minutes on low heat, until the vermicelli is cooked, pay attention to observe, do not simmer, the vermicelli will stick together or break up after stewing, it will not taste good;
8.
Add salt and light soy sauce to taste. No other seasonings are needed to make it particularly fragrant. If you like it, you can try it;
9.
Take out the pan and serve.
Tips:
1. The longer the sauerkraut is stewed, the more delicious it is. The best choice for pork is pork belly with skin.
2. The noodles are best made of potato flour, which tastes particularly good. Pay attention when you cook the noodles. Don't live it, it won't taste good if it is broken.
