Stewed Vermicelli with Sauerkraut and Pork Belly

Overview

How to cook Stewed Vermicelli with Sauerkraut and Pork Belly at home

Soak the vermicelli in water until it swells
Wash the pork belly and cut into cubes according to your preference
Wring out the water from the sauerkraut and cut into strips
Ingredients
Heat the pan, add the pork belly and stir-fry over low heat until it changes color
After the pork belly changes color, add ginger slices and rock sugar. Pour in an appropriate amount of water here and stir-fry the rock sugar over low heat
After the rock sugar is stir-fried, add the dried chili pepper, cinnamon and star anise and stir-fry until fragrant. Pour a small amount of water along the edge of the pot several times to coat the pork belly evenly with the sugar juice
Pour in an appropriate amount of dark soy sauce to evenly color it, pour in a spoonful of cooking wine, cover the pot and simmer for 15 seconds
After 15 seconds, pour in the water that submerged the pork belly, add an appropriate amount of salt, bring to a boil, then turn to low heat, cover the pot and simmer for 15 minutes.
After 15 minutes, add the prepared sauerkraut and vermicelli.
Bring to a boil over high heat, then simmer over low heat until the vermicelli is transparent, pour in an appropriate amount of chicken essence and turn off the heat. I didn’t prepare green onions today, so adding an appropriate amount of chopped green onions will make it more fragrant.