1. Among the ingredients, sauerkraut is the most greasy, so it is most suitable for the fat and lean pork belly. In the preparation of sauerkraut, you need to pour boiling water and simmer slowly over medium heat for a while. This appetizing sour soup is best with fine vermicelli. Appropriate, the fans who absorbed the foot soup tasted fresh and smooth.
2. The accumulated sauerkraut does not say whether it is very sour or not, it is somewhat astringent, so heat the cooking oil first, fry the peppercorns until fragrant, remove the peppercorns and leave the base oil for later use.
3. Saute the scallions, ginger, star anise and dried chili in the base oil.
4. Add an appropriate amount of sauerkraut, and add boiled water that has not been sauerkraut. Huaer here forgot to take photos of the fried pork slices. I first heat it with a little salt and then fry the pork slices until they change color, then remove them for later use. You can also saute various spices, add the sliced pork, stir fry, and then add the sauerkraut.
5. Just before cooking, soak the vermicelli in warm water. Fans can't soak for long, it's best when they are soft.
6. Add vermicelli, simmer over medium heat, about 7-8 minutes, add 1 tablespoon of light soy sauce and appropriate amount of salt in the meantime.
7. What I like is sauerkraut with rice, but my mother likes to eat slices of baked steamed buns dipped in sour soup. Although each has its own way of eating, you can't forget the taste of this sauerkraut alone, and you will be greedy from time to time. Buy a few catties and enjoy it.
