Stewed noodles with sauerkraut and pork(suan cai zhu rou dun fen tiao )

Stewed noodles with sauerkraut and pork

Introduction:

"Sauerkraut is one of the essential foods in the eyes of the northeast people. Every autumn and winter, almost every family in the Northeast will pickle sauerkraut. They have eaten it several times and it tastes very good. Crispy and tender sauerkraut and pork together add fragrance and appetizer. Sour and spicy are very delicious. As a Sichuanese, I often make pickles. Pickled sauerkraut is the first time, This is just a Shanzhai. I've accumulated some pickles and made a big pot. I'll have a good time

Production steps:

Step 1: remove the pickled cabbage, wash it with water, remove some salt and cut it into small pieces

Step 2: slice the pork in advance

Step 3: soak the noodles in advance

Step 4: slice the onion and ginger, and prepare the dried pepper

Step 5: prepare Zanthoxylum and star anise

Step 6: heat the oil pan, stir the pepper and star anise first, then add the onion and ginger into the pan

Step 7: then put pork stir fry, stir out some oil, so it won't be too greasy

Step 8: add the pickled cabbage and stir fry for a while

Step 9: finally put the soaked noodles in

Step 10: add the right amount of salt and soy sauce, add water or soup for a while

Step 11: cook until the vermicelli is cooked (softened), and then remove from the pan. Add the right amount of pepper and mix well

Materials required:

Sauerkraut: half a piece

Pork: a small piece

Vermicelli: 100g

Onion and ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Salt: right amount

Note: the best choice for making pickled cabbage noodles is sweet potato powder or potato powder, which is more delicious after cooking

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Zhu Rou Dun Fen Tiao