Name: Sauerkraut Stewed Vermicelli
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Northeast Sauerkraut; 100g Vermicelli; 150g Pork belly; 1 tablespoon Sunflower seed oil; 6g Green onions; 1 small piece ginger; 1 tsp Soy sauce; 1 tsp Chicken Essence; 1 tsp Refined salt; Some water

Sauerkraut Stewed Vermicelli

by Blue sky 1751901

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Sauerkraut has a long history and has always been a winter dish favored by residents in northern China. There are more and more types of sauerkraut on the market, and sauerkraut has also shifted from traditional handcrafted workshops to industrial production, and it has been favored by more and more people from north to south. Sauerkraut retains the nutrients of the original vegetables to the utmost extent, rich in vitamin C[9], amino acids, organic acids, dietary fiber and other nutrients. Because sauerkraut uses a clean and hygienic storage method, it contains a lot of Edible nutrients, the process of soaking can produce natural plant enzymes, which has the effect of maintaining the normal physiological functions of the gastrointestinal tract.
Sauerkraut is a home-cooked dish that northerners often eat on the table in winter. It can be eaten in many ways, whether it is fried, stewed, stuffed, or shabu-shabu. The sauerkraut I have been looking forward to for a month is finally marinated. Today I made a sauerkraut stewed vermicelli. It tastes sour and delicious. It is a home-cooked dish for appetizers and meals. Come and make it with me.

Sauerkraut Stewed Vermicelli

1. Prepare the ingredients, wash the sauerkraut twice, squeeze dry water, peel off the scallions and ginger, and wash; put an appropriate amount of water in the wok to boil, and when the water is boiled, add the vermicelli and boil it softly

2. Place the boiled vermicelli in a small pot for later use. Cut the pork belly into 2 cm thick slices, green onions, chopped green onions, and ginger into small slices.

3. Take a piece of sauerkraut, put the knife flat, cut part of the sauerkraut (picture 1), shred the sliced sauerkraut (picture 2) and cut all the sauerkraut in the same way

4. Remove the water from the cut sauerkraut, put all the cut ingredients on a plate and set aside, heat the wok, pour 1 tablespoon of sunflower oil, add the pork belly and stir fry from red to white.

5. Add chopped green onion and sliced ginger and stir fry for a fragrant flavor. Shake the sauerkraut first and put it in a pot and stir fry

6. After the cabbage is fried, add the leaves and continue to stir fry, add 1 teaspoon of soy sauce to taste and stir fry for a while

7. Pour in enough boiling water and bring to a boil. Change to medium and low heat, add a lid and simmer for 40 minutes (add the lid and forget to take the picture 1); put the soaked vermicelli in the pot and stir evenly, continue to simmer for 5-6 Minutes, because the noodles are soaked in boiling water and do not need to be simmered for too long, otherwise the taste will be bad