Sauerkraut Vermicelli White Meat

Name: Sauerkraut Vermicelli White Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Sauerkraut; Some Rice noodles; Some shallot; Some ginger; Some Aniseed; Some Cinnamon; Some salt; Some Chicken Essence; Some chili

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sauerkraut is an indispensable winter vegetable in the Northeast. The sauerkraut has a mellow scent, is light and refreshing, and uses biological antibacterial agents without preservatives and pigments. It is a green food. Today I made a lazy version of sauerkraut white meat. "

Sauerkraut Vermicelli White Meat

1. Main material map.

2. Wash the pork belly and cut into large slices.

3. Prepare accessories.

4. Wash sauerkraut and cut into filaments for later use.

5. Blanch the pork belly with cold water to remove the odor.

6. Add scallion, ginger, aniseed chili and cinnamon to the blanched pork belly.

7. Add boiling water, bring to a boil, turn to low heat and simmer for 30 minutes.

8. Put the sauerkraut in the pot where the meat is cooked and continue to cook for 15 minutes.

9. Add vermicelli and cook until the vermicelli is transparent.

10. Add salt chicken essence to taste. The dipping sauce is also good. . .

Tips:
Nagging; sauerkraut can only be eaten occasionally. If you are bulimia for a long time, it may cause stones.

Moldy sauerkraut has obvious carcinogenicity and is not edible.