Name: Sauerkraut Vermicelli Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sauerkraut; Some Vermicelli; Some Lean meat; Some salt; Some Vegetable oil; Some Soy sauce; Some Chicken Essence; Some Homemade seasoning powder; Some starch; Some sesame oil; Some Peppercorns; Some Dried red chili

Sauerkraut Vermicelli Pork

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Sauerkraut is a common home-cooked dish in northern winter. In fact, the Chinese cabbage is pickled and becomes sour after a period of time, but it is not rotten or spoiled. It is definitely two flavors with cabbage. It can be eaten in many ways, such as stir-fry, stew, chop stuffing and make dumplings and so on. The sauerkraut vermicelli meat is also a Northeastern dish, which seems to be the warmest memory of winter in the Northeast. My family also likes to eat sauerkraut. In summer, I love soaking cabbage. It is crispy and refreshing. I usually eat it early. In winter, I use Chinese cabbage to pickle sauerkraut, my favorite sauerkraut noodles. Sour, spicy, special appetizer. Pickled cabbage vermicelli meat is recommended to be marinated with Chinese cabbage, which tastes better. Sauerkraut likes oil, so add more oil when frying sauerkraut. It is best to use large oil (lard) for stir-frying sauerkraut. I like to use clear oil but not lard. The vermicelli is blanched in boiling water first, so it's fine to stir-fry for a while. Don't stir-fry for too long, otherwise it won't be chewy. If you don’t blanch the vermicelli, you can add some water and simmer for a while until cooked; if you don’t put meat in this dish, it’s just as delicious as fried with lard.
Sauerkraut, its taste is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing, refreshing, sobering and greasy, not only can increase appetite, help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body. At the same time, the cabbage becomes sour, and its nutrients are not easy to lose. "

Sauerkraut Vermicelli Pork

1. Ingredients: pickled cabbage, vermicelli, lean pork, pepper, green onion, dried ginger, red pepper, sesame oil, soy sauce, starch, clear oil, salt, chicken essence

2. Rinse the marinated sauerkraut with water, use a knife to cut the sauerkraut into shreds. Grasp the cut sauerkraut by hand to remove the water; shake the sauerkraut after the water has been held.

3. Cut the green onion and ginger into mince, and cut the dried red pepper into sections

4. Blanch the vermicelli with boiling water and remove it for later use; I use sweet potato flour.

5. Cut pork lean into shreds, add salt and sesame oil, homemade meat powder, starch and marinate for a while

6. Put oil in the pan, add pork lean shredded pork, stir fry to change color, serve and set aside

7. Put oil in the pot, put pepper, green onion, ginger, dried red pepper and saute until fragrant

8. Add sauerkraut and stir fry for a while

9. Add in the fried lean pork shreds and stir fry evenly

10. Add the vermicelli and stir fry for two minutes

11. Put a little soy sauce

12. Add salt, chicken essence

13. Just season it.

Tips:
If you don’t want the sauerkraut to be too sour, you can rinse it several times

Sauerkraut can be cut into 2-3 mm shreds

Too rough and unsatisfactory, too fine to be "fried"

The noodles should not be soaked too softly, and they must be fried

You can add a little water and stir fry together