Sauerkraut Vermicelli Pork Slices
1.
Wash the sauerkraut, cut into sections, and set aside.
2.
Slice the tenderloin, add green onion, ginger, cooking wine, and starch, mix well, and marinate for more than ten minutes.
3.
Soak the dried fungus in warm water, wash, tear off the small flowers, and set aside.
4.
Cut the green onion into pieces, shred the ginger, smash the garlic, and prepare the pepper and dried red pepper.
5.
Soak the sweet potato vermicelli in cold water in advance, soak it softly, and set aside.
6.
Put an iron pan on the stove, heat it up, and pour in an appropriate amount of peanut oil.
7.
When the oil is hot, add the Chinese pepper and dried red pepper, and stir fry for a fragrance.
8.
Add green onion, ginger, garlic and sauté.
9.
Add the sauerkraut section and stir well.
10.
Pour in hot water and bring to a boil.
11.
Add soaked fungus.
12.
The fire boiled.
13.
Season with salt.
14.
Add the sweet potato vermicelli, cover the pan, and cook for five minutes.
15.
Add light soy sauce, toned and seasoned.
16.
Put the marinated meat slices in order.
17.
Bring to a boil on high heat until the meat turns white, and season with chicken essence.
18.
Boil for two minutes, then it will be out of the pot.
Tips:
1. Soak the pepper and dried red pepper in water in advance, and then put it in the oil pan after drying. It will not burn easily when it sautes.
2. The bagged sauerkraut bought outside is recommended to be used in a hot water pot to better remove harmful chemical components on the surface.
3. Light soy sauce is just for seasoning, you don't need to add it. If you have oyster sauce, add more flavor and color.
4. After the meat slices become white, you can turn off the heat. If the cooking time is long, the meat will be old and the taste will not be good.
5. If you like more spicy flavor, you can put more pepper and dried red pepper, or add some sesame pepper.
