How to make Northeast sauerkraut stewed vermicelli

500 grams of Northeast sauerkraut, 100 grams of vermicelli (dry), 150 grams of pork belly.

Accessories. 1 tablespoon of sunflower oil, 6 grams of green onions, 1 small piece of ginger, 1 teaspoon of soy sauce, 1 teaspoon of chicken essence, 1 teaspoon of refined salt, appropriate amount of water.

Sauerkraut stewed vermicelli step 1

Prepare the ingredients used, wash the sauerkraut twice and drain the water, remove the skin of the green onions and ginger and wash them; Put an appropriate amount of water in a wok and bring to a boil, then add vermicelli and cook until soft.

Step 2: Put the boiled vermicelli in a small pot for later use, cut the pork belly into 2 cm thick slices, cut the green onion into chopped green onions, and cut the ginger into small slices.

Step 4: Remove the water from the chopped sauerkraut, put all the cut ingredients on a plate for later use, heat the wok, pour in 1 tablespoon of sunflower oil, add the pork belly and stir-fry from red to white.

Step 5: Add chopped green onion and ginger slices and stir-fry until fragrant, first shake the sauerkraut part and stir-fry in the pot.

Step 6: After the vegetables are stir-fried, add the leaves and continue to stir-fry, add 1 teaspoon of soy sauce to taste and stir-fry for a while.

Step 7: Pour in enough boiling water and bring to a boil over high heat, change to medium-low heat and add a pot lid to simmer for 40 minutes (I forgot to take picture 1 with the lid); Put the soaked vermicelli into the pot and stir evenly, and continue to simmer for 5 to 6 minutes, because the vermicelli soaked in boiling water does not need to be stewed for too long, otherwise the taste will not be good.

Step 8: Add refined salt, chicken essence and stir-fry to taste, and you can get out of the pot, and the mellow and sour sauerkraut stewed vermicelli is ready.

How to make sauerkraut stewed vermicelli? Cut the pork belly into slices and heat the oil, add green onions, ginger and garlic, millet spicy oyster sauce and light soy sauce, pour in the sauerkraut and stir-fry, add vermicelli and then add seasonings to stew. ，

You can soak the vermicelli in warm water in advance. Then the pork is sliced and marinated with light soy sauce salt and cooking wine. Then slice the sauerkraut.

At this time, heat the oil again, then pour the sauerkraut into the pot and stir-fry, at this time, add some water, add salt, add oyster sauce, then add vermicelli jelly, and add light soy sauce after 15 minutes.

Prepare pork belly sauerkraut, vermicelli tofu, then put the pork belly in the pot with oil and stir-fry the fragrance, then put in the sauerkraut, add some water after the fragrance is stir-fried, simmer for about 15 minutes, and then put the vermicelli in and simmer for about 10 minutes.

First of all, you need to wash the sauerkraut, heat the oil, add the green onion, ginger and garlic, add the sauerkraut and stir-fry evenly, add water, simmer for 5 minutes, add vermicelli, add various seasonings, and stew.

Step 1

Cut the space meat, cut the green onions, ginger and garlic into cubes, wash the sauerkraut with water, heat the pot with oil, put in the green onions, ginger and garlic, stir-fry the ingredients until fragrant, put in the meat, fry and change color, put in the sauerkraut, stir-fry, be sure to stir-fry the sauerkraut well, stir-fry thoroughly!

Step 2space

After stir-frying, add water, put in the potato vermicelli, the amount of water depends on the amount of vermicelli! Add thirteen spices, oyster sauce, light soy sauce, ingredient oil, salt, bring to a boil over high heat, change to medium-low heat and simmer until the noodles are cooked through and the soup is just right!

Step 3space

Add minced garlic and chicken essence before cooking! Can!

Step 4space

Delicious sauerkraut pork stewed vermicelli, ready to eat!

Every winter, the Northeast region where I am located is relatively cold, especially when I was young, the family lived in the kind of rural bungalow, in the winter the family can only sit around the hot kang to keep warm, when I go home, whenever my mother makes a pot of hot sauerkraut stewed pork belly, stewed vermicelli, it will make me instantly feel a warm feeling from the bottom of my heart, so the autumn and winter daily can add points to everyone's life The must-have good thing recommendation is stewed pork belly and stewed vermicelli.

In winter, a pot of hot sauerkraut stewed pork belly, stewed vermicelli is a very down-to-earth food, which can dispel the cold on our body, and can also allow us to enjoy the happiness and beauty of life, in fact, this hot and delicious method is very simple, you only need to cut the pickled cabbage at home, and then put a little oil in the pot to slice the pork belly, stir-fry it with green onions, ginger and garlic, and then add water to add sauerkraut after the cut pork belly is fried in the pot to make it fragrant, and then add some water when the soup is thick, Add the vermicelli again, store it for a while, and wait until the vermicelli is thoroughly simmered until soft, then sprinkle in the chopped green onion and it's done.

When this pot of hot sauerkraut stewed pork belly, stewed vermicelli is served on the table, everyone in our family will instantly feel particularly warm, this pot of hot dishes is like a small stove, so that our hearts are full of warmth, while tasting this food, we can also feel the happy time of the family sitting around to eat, although it has been many years now, but whenever I think of this hot food in winter, It makes me full of happy memories of that beautiful life again.

【Stir-fried vermicelli with pork sauerkraut】

Ingredients: 170g of Northeast sauerkraut, 80g of skinless fat and lean pork, half a bowl of boiled soft potato vermicelli, 2 tablespoons of soy sauce, a little minced green onion and ginger, 3 cloves of minced garlic, appropriate amount of salt, appropriate amount of vegetable oil.

Directions: 1 Prepare the ingredients. Cut the sauerkraut into thin strips, wash it three times, and remove it, and slightly grab the water; sliced pork; The vermicelli is boiled in advance until it is soft to eat, and then soaked in a basin of cold water to prevent it from sticking into a lump.

2 Heat the oil at 4 temperatures, stir-fry the meat slices to remove the oil, add the green onion and minced ginger and stir-fry until fragrant.

3 Add soy sauce to tone.

4 Add sauerkraut and stir-fry evenly.

5 Remove the vermicelli, pour them into a pot, add salt, and stir-fry over high heat.

6 Add minced garlic and stir-fry a few times to remove from the pan.

Mom's Tips:

1 This is an authentic Northeast dish, and the sauerkraut of the Northeast should be chosen.

2 Sauerkraut likes oil, and when stir-frying, you should use slightly fatty meat, and the oil is more delicious.

3 The amount of salt in this dish is slightly less than the normal amount of stir-frying, and the sauerkraut itself is sour, and it is particularly unpalatable if you put too much salt.

4 The sauerkraut water is too dry separately, and it is enough to squeeze it slightly, and the finished product that is too dry and fried will also be dry.

Sauerkraut cut into thin strips.

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sliced pork; <>

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Soak the vermicelli in warm water until soft.

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Heat the oil in a pan and add a little green onion and ginger to the pot.

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Add the pork. <>

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Stir-fry to remove the oil. Please click Enter a description.

Add the sauerkraut. Please click Enter a description.

Stir-fry well. <>

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Add star anise, water and the remaining green onion and ginger and stir-fry well over high heat and bring to a boil.

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Cover and simmer over low heat for 15 minutes.

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Add the soaked vermicelli and salt and stir well.

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Simmer for 10 minutes with a lid on the lid and serve on a plate.

Material. Voice.

Sauerkraut, pork ribs, pure potato flour, salt.

Method. Voice.

1.Wash the sauerkraut and cut it into shreds, soak it to remove the strong sour taste and squeeze out the water.

2.Soak the vermicelli in warm water until soft. Blanch the bones and wash them with water, simmer for another hour, first on high heat and then on low heat.

3.Put the sauerkraut into the bone broth, simmer for about 20 minutes, then add the vermicelli and simmer for 10 minutes, add a little salt and remove from the pot.

The practice of Northeast sauerkraut powder.

1.Rinse the sauerkraut with water and cut it two or three times with a knife; (After sauerkraut slices, you can cut it more finely and more flavorfully).

2.Slice the sliced sauerkraut.

3.Soak the vermicelli in warm water until soft.

4.Shred the green onion and ginger and mince the garlic.

5.When the oil in the pot is hot, add the peppercorns and star anise and stir-fry over low heat until fragrant.

6.Add green onions, shredded ginger and some minced garlic and stir-fry until fragrant.

7.Add shredded sauerkraut and stir-fry evenly; (Because there is no meat, I added some concentrated stock to make the sauerkraut taste better and simmered for a while).

8.Add the vermicelli, simmer for 5 minutes until the soup is dry, add the remaining minced garlic, sprinkle a little salt and stir-fry evenly.

The most common is to burst the aroma of green onion and ginger in a stir-fried pot, then fry the sauerkraut to bring out the fragrance, add water and then add strips to cook for a while, the key is to add minced garlic before coming out of the pot.

1.Shred the sauerkraut, wash it twice, soak it in water for 10 minutes (adjust the soaking time according to personal taste), and then take out the water and disperse.

2.Soak the vermicelli in boiling water for 20 minutes, then rinse with cold water.

3.Add a spoonful of vegetable oil to the pot, stir-fry the dried red pepper and star anise over low heat, and then add the green onion, ginger and garlic and stir-fry until fragrant.

4.Add sauerkraut and stir-fry evenly, then add soy sauce, sugar, bean curd, salt and stir-fry for 2 minutes, add water and turn to high heat to bring to a boil.

5.Add vermicelli and stir-fry well.

6.Cover and simmer for 3-5 minutes until the soup is closed, and a few drops of sesame oil can be taken out of the pot.

Ingredients: 100 grams of pork belly, 100 grams of Northeast sour cabbage, 75 grams of Northeast Dalapi.

Seasoning: 4-5 slices of ginger, 60 grams of oil, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 and a half tablespoons of salt, appropriate amount of chicken essence, appropriate amount of pepper.

Preparation of sauerkraut pork stewed vermicelli:

Soak in warm water at about 70 degrees Celsius for 7-8 minutes.

Cut the pork belly into square pieces.

Northeast sour cabbage shredded.

Remove the soaked facelift, rinse with cold water, and grasp it with your hands to prevent adhesion.

Add oil to the wok, over medium heat, fry the pork belly until it is broken, then add the ginger slices, and stir-fry until fragrant.

Add 1/2 tablespoon of salt, dark soy sauce and cooking wine until the meat is browned.

Add the sauerkraut and stir-fry, then add half a pot of water, boil over high heat, turn to low heat, and simmer until the water is 80% dry.

Finally, add the peel, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence and pepper to taste, and get out of the pot when the water is almost dry.

Tip 1Do not use overheated water to soak, if you use boiling water to soak, the time should not exceed 3 minutes, otherwise it is easy to oversoak;

2.When soaking, use chopsticks to stir from time to time, otherwise the vermicelli will easily stick together and you won't be able to tear it apart;

3.The soaked vermicelli should be rinsed with cold water to wash off the excess starch, and the vermicelli should be dispersed by hand during the flushing process, otherwise the vermicelli will easily stick;

4.The vermicelli should be left in the pot at the end, and when the water in the pot is left one-third to one-quarter, let the vermicelli fully absorb the water, and cook for no more than 5 minutes.

Northeast people love to eat stews, and there are many types of stews in the Northeast, with chicken stewed mushrooms, sauerkraut and pork stewed vermicelli being the most common. Stewed vegetables are usually stir-fried first and then stewed, sliced pork belly is stir-fried in oil, stir-fried with sauerkraut, stewed into soup with water, and then boiled with sweet potato vermicelli to sauerkraut pork noodles. Material.

Pork belly (200g), sauerkraut (150g), sweet potato vermicelli (100g), green onion (1/2), ginger (2 slices), Sichuan peppercorns (1 tbsp) Seasoning: oil (3 tbsp), salt (1 4 tbsp), chicken broth (1 3 tbsp) 1 Wash the pork belly and cut into thin slices; Cut the sweet potato vermicelli in half and soak it in water until soft; Pat the green onion and cut it into sections, and slice the ginger. 2 Heat 1 tablespoon of oil, pour in the pork belly and stir-fry until the oil comes out, put the pork belly, pour out the remaining oil from the pan, and wash the iron pot.

3 Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry over low heat until fragrant, remove the Sichuan peppercorns and discard, add ginger slices and green onions and stir-fry until fragrant, pour in the pork belly and mix well. 4 Pour in the sauerkraut and stir-fry with the ingredients in the pot until the sourness is overflowing. 5 Pour in 2 bowls of water and stir well, cover and bring to a boil over high heat, change to low heat and simmer for 5 minutes.

6 Add the sweet potato vermicelli and mix well, continue to cook over low heat for 5 minutes until soft, add 1 4 tablespoons of salt and 13 tablespoons of chicken powder to taste, then remove from the pot. Kitchen tips 1, the pork belly should be evenly fat, if you feel too soft to cut, you can put it in the refrigerator to freeze it slightly, or blanch it with boiling water, so that it will be easy to cut. 2. The pork belly should be sliced with the skin, and then the excess oil should be stirred out of the pot to avoid the finished dish being too fatty.

3. Sauerkraut and pork belly are the best match, because sauerkraut likes oil, and it will be smoother and smoother after stir-frying, and the pork belly will not be too greasy. 4. It is recommended to use Northeast sauerkraut to enter the dish, if you can't buy it, you can replace it with ordinary sauerkraut. Northeast sauerkraut is made with pickled Chinese cabbage, Chaozhou salted sauerkraut is mustard greens, and Sichuan pickled cabbage is made with short-legged cabbage.