Sauerkraut and Pork Stewed Vermicelli

Overview

Sauerkraut is one of the indispensable foods in the eyes of Northeastern people. Every autumn and winter, almost every household in Northeastern people pickles sauerkraut. I have eaten it several times and it tastes very good. The crispy and tender sauerkraut is paired with pork, which is both fragrant and appetizing. The sour and spicy food is very delicious. As a Sichuanese, I often make kimchi, but this is the first time I pickle Northeastern sauerkraut. So I copied it, saved some sauerkraut, made a big pot, and enjoyed it~~~

Tags

• hot dishes
• northeastern cuisine
• dried chili pepper
• onion and ginger
• pork belly
• sauerkraut
• star anise
• vermicelli
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Remove the sauerkraut, wash it with water, remove some salt, and cut it into small pieces

   

2. 2 Pre-cooked pork belly slices

   

3. 3 Soak the vermicelli in advance and set aside

   

4. 4 Slice onions and ginger, and prepare dried chilies

   

5. 5 Sichuan peppercorns and star anise are ready

   

6. 6 Heat the oil pan, stir-fry the pepper and star anise first, then add the green onion and ginger to the pan

   

7. 7 Then stir-fry the pork belly and stir out some oil, so it won’t be too greasy

   

8. 8 Then put the sauerkraut in and fry for a while

   

9. 9 Finally, put the soaked vermicelli in

   

10. 10 Add appropriate amount of salt and soy sauce, add water or soup and simmer for a while

    

11. 11 Cook until the vermicelli is cooked (swelled and soft), then add appropriate amount of pepper and mix well