Sauerkraut Pork Stewed Vermicelli with Northeastern Vegetables
1.
Pickled sauerkraut at home, take a sauerkraut heart and rinse it repeatedly, shred it and rinse again to remove the moisture.
2.
The pork was thawed, washed, and cut into strips. Today, the pork belly is 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 that it tastes good.
3.
Wash the potato vermicelli. It is best to soak for 1 to 2 hours in advance. Soak it softly and make it easy to simmer. It does not need to be soaked. 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 sauerkraut and stir fry.
6.
Add the right amount of water.
7.
Add the vermicelli, bring to a boil over high heat, and simmer over 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 see if it is particularly appetizing, it tastes more delicious, and has an endless 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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