Sauerkraut shredded pork noodles(suan cai rou si fen tiao )

Sauerkraut shredded pork noodles

Introduction:

"Do you like sauerkraut? I like sauerkraut very much. My family makes a lot of sauerkraut and pickles every year.... It's delicious to cook. Sauerkraut fish, salted roast white, pickled pepper chicken miscellaneous ... drool! Hey, hey!!! I've wanted to eat pickled cabbage vermicelli for a long time. Today, I finally couldn't help it. When I got home from work, I made some noodles, picked out the pickled cabbage I bought at the weekend, and cut some shredded meat. "

Production steps:

Step 1: wash the lean pork and cut it into shreds;

Step 2: add salt, sesame oil and starch into the shredded meat, stir well and marinate for a while;

Step 3: rinse the pickled cabbage with clean water, wring out the water, and chop it up for use;

Step 4: prepare Zanthoxylum bungeanum and cut off the dried pepper;

Step 5: soften the fans in advance and pick them up for standby;

Step 6: remove the pedicel of millet spicy, wash and cut off; for decoration, cut less;

Step 7: heat the oil in a hot pot, add dried pepper and Zanthoxylum bungeanum to stir fry until fragrant, then add bean paste to stir fry until fragrant;

Step 8: stir fry sauerkraut until fragrant;

Step 9: pour in some water;

Step 10: add garlic;

Step 11: add pepper and bring to a boil;

Step 12: put the vermicelli into the pot and cook it;

Step 13: put the shredded meat into the pot one by one without stirring;

Step 14: after the shredded meat and vermicelli are cooked, stir fry evenly; sprinkle appropriate amount of chicken essence before boiling; when eating, decorate with spicy millet and scallion.

Materials required:

Vermicelli: 150g

Sauerkraut: 60g

Shredded pork: 40g

Oil: right amount

Salt: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Bean paste: right amount

Sesame oil: appropriate amount

Starch: right amount

Garlic: right amount

Pepper: right amount

Chicken essence: appropriate amount

Spicy millet: moderate

Scallion: right amount

Precautions: 1. Pickled cabbage has salty taste, so there is no need to put salt behind it; 2. If you can eat spicy, put millet spicy into the pot to fry; if you can't eat spicy, just decorate it on the dish;

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan Cai Rou Si Fen Tiao