Sauerkraut Vermicelli Pot

Overview

The home-pickled sauerkraut is sour and tastes better than all the sauerkraut that is packaged and sold in the market. The famous sauerkraut stewed vermicelli in Northeast China usually contains pork belly and ribs, but when I was young, I just put some vermicelli on it and it was delicious. I have made this kind of sauerkraut stew several times, and it has received rave reviews and is very popular.

Tags

• hot dishes
• home cooking
• winter recipes
• lunch
• dinner
• chicken essence
• clear water
• oyster sauce
• sauerkraut
• shredded ginger
• chopped green onion
• fans
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and shred the sauerkraut, removing excess water. Heat oil in a pan, add shredded pickled cabbage and stir-fry until slightly translucent.

   

2. 2 Add light soy sauce and stir well.

   

3. 3 Add oyster sauce and stir-fry for a few times,

   

4. 4 Add water,

   

5. 5 Add salt,

   

6. 6 Add chicken essence and bring to a boil.

   

7. 7 Add the washed vermicelli, bring to a boil over high heat, and simmer over low heat until the juice is reduced.

   

8. 8 Pour into a casserole.