Bameng Braised Sauerkraut

Overview

The full name of Bameng is Bayannur League, which is at the same level as the city and is a level of the Inner Mongolia Autonomous Region. In the northwest of Inner Mongolia, no one knows that Bameng braised sauerkraut has a slightly sour taste, the softness of the potatoes, and the crispness of the sauerkraut, which makes people have endless aftertaste.

Tags

• hot dishes
• pepper noodles
• pork
• potatoes
• sauerkraut
• vermicelli
• chopped green onion
• salt

Ingredients

Steps

1. 1 A bag of sauerkraut

   

2. 2 Chop sauerkraut into thin strips

   

3. 3 Soak in cold water to remove the slight sour smell and impurities. Three minutes is enough

   

4. 4 Three ounces of pork with alternating fat and lean ones

   

5. 5 Cut into pieces

   

6. 6 Pour in oil and heat

   

7. 7 Add the fat slices and stir out the fat

   

8. 8 Add chopped green onion

   

9. 9 Then add soy sauce and fill in appropriate amount of boiling water.

   

10. 10 Put the lean meat into boiling water and simmer for ten minutes

    

11. 11 After ten minutes, add the potato cubes

    

12. 12 Add peppercorns and salt, and simmer the potatoes for about ten minutes. Then add the pickled cabbage and simmer for another ten minutes. Place the wet cooked vermicelli on the vegetables, steam for three minutes, mix well, and remove from the pot

    

13. 13 Now that the pot is out, I put a smile on my face and give it to myself. Recently, my dad was admitted to the hospital for pneumonia, which has made me exhausted mentally and physically. I feel sorry for him but I can’t do anything about it. I use my smile to tell myself that there are no obstacles that I can’t overcome. The sour taste of sauerkraut tells me that life is a mixture of sour, sweet, bitter, spicy, salty and five flavors. Just smile, it’s no big deal.