Sauerkraut Stewed Pork Vermicelli

Name: Sauerkraut Stewed Pork Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g pickle; 1 piece Pork belly; 4 garlic; 1 piece Vermicelli; 2 tablets Bay leaf; 1 Cinnamon; 7 Dried chili; 1 teaspoon Chicken noodles; a little salt; 1 tsp MSG

by Bean Emperor Boiled

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

I am a person who likes to try the special dishes from different places. When I traveled around on business, I always first check what special food there is in that place. It's not that I am a foodie, but that eating is a major cultural characteristic of a place. Of course, to understand a place, you must first start with food.

For example, the refreshing and unobtrusive stewed dishes that are not limited to the red and the etiquette, or the Buddha jumping over the wall who is good at fire and flavor...This is what people say that the water and soil nurture the other people. Folk customs and different food cultures are naturally very different. This one I will introduce today is a stew.
It's better to say that it's a staple food than a dish, I think so. I remember when I ate it for the first time, it was not very appetizing. Because it is sour.... But it tastes very refreshing after eating. Later, I found out that this is called "sauerkraut stewed pork vermicelli". The pork has been digested in the same time as the sauerkraut stew. It's not greasy and fragrant, especially when it comes to rice, the sour and refreshing feeling is very appetizing, let's say it.
After coming back, I occasionally miss the taste, so I make it for myself occasionally. Last year, a lot of kimchi was pickled, and now it has become sour kimchi. So this dish is the most suitable one, and today I will share my favorite method with everyone. Hope you all like...

Sauerkraut Stewed Pork Vermicelli

1. This is the material. Buy the pork belly, wash it in clean water, boil it, and then wash it. For sour cabbage, you can buy ready-made kimchi directly. This is my own kimchi. It's fermented to a very sour level so I used it directly

2. Before making this dish, remember to soak the vermicelli in advance for easy use

3. Cut the meat into suitable sizes. As for the fat and thin, you like it. In fact, it’s more fragrant to make this dish. The hot and sour cabbage can be washed to remove the sour juice according to the taste or used directly.

4. Pour the hot oil in the pot and stir-fry the meat for a while

5. Pour the spices and garlic and sauté

6. Then pour the sauerkraut and stir fry for a while, so that the sauerkraut absorbs the oil. Stir fry to taste of sauerkraut

7. Then add a little more water, bring to a boil over high heat and simmer slowly. Just simmer for 2 hours

8. Season the soup almost when there is still some water, add the vermicelli and cook for a while

9. The pork has melted in the mouth after a long time of stewing. With a bowl of rice, it's fragrant, don't want it, it's sour and refreshing, you try...