Sauerkraut Vermicelli Ball Soup

Name: Sauerkraut Vermicelli Ball Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Sauerkraut; 1 small handful Rice noodles; 250g Pork filling; 15 capsules pepper; 3 pcs Dried chili; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; Some salt; Some Chopped green onion and chopped ginger

by Huaer's gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The Chinese people's love for sauerkraut has far-reaching plots. The purpose of making sauerkraut was purely to extend the shelf life of vegetables. The history of making sauerkraut can be traced back to the Eastern Han Dynasty. Sichuan’s sauerkraut is greasy and appetizing, Guizhou’s sauerkraut can be made into the well-known sour soup fish, and the Northeast’s sauerkraut is the best ingredient for stew.

The more classic sauerkraut white meat and pork sauerkraut stewed vermicelli are delicious, but Hua'er’s parents are older and can’t eat too much fat. Then we can use 30% fat to 70% lean meat to make meatballs. This kind of sauerkraut noodle ball soup can be beef balls or pork balls, with sour sauerkraut and smooth fans. The taste is really a hundred praise.

Ingredients

300g Sauerkraut
1 small handful Rice Noodles
250g Pork Filling
15 capsules Pepper
3 pcs Dried Chili
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce
Some Salt
Some Chopped Green Onion And Chopped Ginger

Sauerkraut Vermicelli Ball Soup

1. Add 1 tablespoon of cooking wine, half a spoon of light soy sauce, a pinch of salt, and an appropriate amount of minced green onion and ginger to the pork filling. Stir in one direction. During this time, add a little water to increase the toughness of the meat filling.

2. After the meat filling is mixed, it is divided into small meatballs of even size.

3. Put a proper amount of boiling water in the wok, boil, add the meatballs, cook until the color changes and remove.

4. Prepare 250 grams of sauerkraut.

5. Soak the vermicelli with warm water to soften.

6. Sit in a hot oil pan, add a little oil, add the peppercorns and saute until fragrant, then discard the peppercorns and save the bottom oil for later use.