1. Main ingredients; sauerkraut, pork filling, vermicelli
2. Put the pork stuffing in the container, add the chopped green onion, ginger, salt, soy sauce, pepper, cooking wine, and sesame oil in one direction and beat evenly.
3. Stir the meat into a spoonful of starch, 25 grams of water or bone broth.
4. Add starch and bone broth and beat again until the meat is firm.
5. Rinse the sauerkraut in clean water and soak for 30 minutes.
6. Gently squeeze away the water (do not squeeze too dry)
7. Heat the pan with cold oil, add the shallots and dried chilies to a low heat and stir fragrant
8. After sauteing the chives and peppers, add sauerkraut and stir fry
9. After cooking the sauerkraut water vapor, add three bowls of water.
10. The fire is boiling
11. Add some salt after boiling
12. Use a spoon or hand to squeeze the meat into balls
13. Put it in the sauerkraut pot (in this case, change the heat to medium and low)
14. All the meatballs are put in the pot one by one.
15. Put all the balls in the vermicelli after changing the color
16. Cook until the vermicelli becomes transparent and soft, then turn off the heat, then add a proper amount of monosodium glutamate or chicken essence.
17. The finished product is sour and appetizing!
Tips:no!
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