Sauerkraut Vermicelli Meatball Soup
by Happily
Favorite
Difficulty
Normal
Time
15m
Serving
2
Hot and sour
1. Steam seaweed in boiling water for 13 minutes, soak in clean water for 1-2 hours and shred
2. Soaked ginger, soaked pepper, kimchi, shredded, squeezed out sour water, and reserved garlic
3. Add the minced meat and all the seasonings, stir in one direction, and finally add the chopped green onion and mix well
4. Pour the cold oil into the pot and stir fry the kimchi, pepper and garlic slices to create a fragrance
5. Pour in 1200 grams of boiling water and the squeezed acid water to boil, continue to cook for 5 minutes on low heat, and pour into the vermicelli
6. Squeeze the balls
7. Boil
8. Pour in the kelp and some salt and cook for 2 minutes
9. Pour in the light soy sauce to taste, sprinkle with chopped green onion
10. Finished product
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