How to make delicious sauerkraut pork stewed vermicelli?

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

2.Cut the pork belly into square pieces.

3.Northeast sour cabbage shredded.

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

5.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.

6.Add 1/2 tablespoon of salt, dark soy sauce and cooking wine until the meat is <> colored

7.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% dryFinally, 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.

Cooking skills. Northeast Da Lapi is potato vermicelli, itself is made of potato starch, so this kind of flour is not like sweet potato vermicelli so soaked and boiled, long cooking and long soaking will make its starch dissolve, so that it sticks into a ball, so there are a few points to pay attention to when doing this:

1. Do 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 is easy to stick together and cannot be torn apart;

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

4. The vermicelli should be left in the pot at the end, and the water in the pot should be left when one-third to one-quarter of the water in the pot is left, so that the vermicelli can fully absorb the water, and the cooking time should not exceed 5 minutes. [1]

Chef's tip: 1. The pork belly should be fat and thin, if you feel that it is too soft and difficult 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.

1. Wash the pork belly and cut it 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 in the pot, 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 pocket evenly. 4. Pour in the sauerkraut, stir-fry with the ingredients in the pot, and stir-fry 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 1 3 tablespoons of chicken powder to taste, and then remove from the pot.

The method of sauerkraut pork stewed vermicelli is as follows:Ingredients: half a sauerkraut, a small handful of vermicelli, 50g pork, 1 spoon of light soy sauce, half a spoon of dark soy sauce, salt according to personal taste, 1 spoon of cooking wine, 2g of thirteen spices, 1 star anise cinnamon bay leaf, appropriate amount of green onion and ginger, 1 red pepper, 2g of chicken powder, balsamic vinegar according to personal taste.

1. Prepare the ingredients, soak the vermicelli in cold water in advance to soften.

2. Wash and slice the pork, then cut into shreds.

3. Wash the sauerkraut and cut into shreds.

4. The preparation is completed.

5. Remove the oil from the pan, add ginger and garlic and stir-fry until fragrant, then add shredded meat and stir-fry until it changes color.

6. Add cooking wine.

7. Add light soy sauce, dark soy sauce and oyster sauce.

8. Add the chopped sauerkraut and stir-fry evenly.

9. Add purified water, preferably sauerkraut and add salt and thirteen spices according to personal taste.

10. Add balsamic vinegar again, and the amount of vinegar can be added according to personal preference.

11. Add cinnamon, star anise, bay leaves, bring to a boil, and simmer over low heat for 8 minutes.

12. Add the soaked vermicelli for about 6-7 minutes, until it is cooked.

13. Add the chicken powder and stir-fry evenly, turn off the heat and remove from the pot.

14. Put on a plate, sprinkle with chopped green onions and garnish with red peppers.

15. Super delicious sauerkraut fried vermicelli.

16. There are vermicelli, so it can be used as a staple food, and I want to start it I can eat two bowls of rice haha.

Pork sauerkraut stewed vermicelli.

Ingredients: a pack of sauerkraut (I bought vacuum-packed), 450 grams of pork belly with skin, vermicelli or vermicelli (how much to take depends on personal preference for this kind of food), water, ginger, sugar, salt, sesame oil, chopped green onions, garlic, soy sauce.

Method: 1. Pour water into a large pot, about 9 cups, the pork belly is slightly icy and hard, cut into large thin slices, put in the pot, and boil with ginger slices until boiling. Reduce the heat to low, remove the foam from the top, add the sugar, and continue to cook for about 40 minutes, until the meat slices are tender.

Soak the vermicelli in warm water until soft and set aside. If you use vermicelli, remember to cut the long vermicelli so that it doesn't look too long.

2. Take out the sauerkraut and put it in the pot and cook until it boils again, then put in the vermicelli or vermicelli, cook for about 10 minutes, add sesame oil and mix well, sprinkle with chopped green onion and eat. `

3. When eating, you can attach a plate of garlic and soy sauce to dip the meat slices and eat.