Sauerkraut Pork Stewed Vermicelli with Northeastern Vegetables
1.
Pickled sauerkraut at home, take a sauerkraut heart, rinse repeatedly, shred and rinse again to remove the moisture
2.
Thaw the pork, wash it, and cut it into strips. Today, it’s not pork belly, but pork hump pork. It needs to be marinated with cooking wine, light soy sauce, and a little starch for 10 minutes, so it tastes good.
3.
Wash the potato vermicelli. It is best to soak it for 1~2 hours in advance. Soak it softly and make it easy to stew. It does not matter if you don’t soak it. Add a little more soup and stew it for a little longer.
4.
Add appropriate amount of oil to the wok, saute the five-spice powder and green onion ginger, add the marinated pork strips and stir fry
5.
Add the sauerkraut and stir fry, the sauerkraut must be fried thoroughly
6.
Add the right amount of water
7.
Add the vermicelli, bring to a boil on high heat, simmer on medium heat for 5-10 minutes
8.
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
9.
Put it out of the pot and put it on the plate, see if you have a particularly appetite, it tastes more fragrant, and the aftertaste
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 sauerkraut pork, so we need to marinate it to avoid bad meat texture.
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.
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