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

Stewed vermicelli with pork and sauerkraut

Introduction:

"Stewed vermicelli with pork and sauerkraut, an authentic northeast stew. There are two indispensable things in people's homes in Northeast China. One is the pickle jar, and the other is the big stone used to pickle pickles. Sauerkraut, pork, vermicelli stew together, eat sour full, very delicious

Production steps:

Step 1: cut sauerkraut into thin strips.

Step 2: slice pork.

Step 3: soak the vermicelli in warm water.

Step 4: heat the oil and add a little onion and ginger into the pan.

Step 5: add pork.

Step 6: stir fry the oil.

Step 7: add sauerkraut.

Step 8: stir well.

Step 9: add star anise, water and remaining onion and ginger, stir well and bring to a boil.

Step 10: cover and simmer for 15 minutes.

Step 11: add the softened vermicelli and salt and stir well.

Step 12: simmer for 10 minutes, turn off the heat and serve.

Materials required:

Sauerkraut: 400g

Vermicelli: 200g

Pork: 100g

Scallion: 10g

Ginger: 5g

Salt: 5g

Water: moderate

Star anise: 3G

Peanut oil: 25ml

Note: Stewed sauerkraut with a little star anise can make the stewed sauerkraut taste better. Sauerkraut can only be eaten occasionally, if long-term greedy, it may cause urinary stones. In addition, vitamin C is destroyed in the process of pickled sauerkraut. If the human body lacks vitamin C, it will reduce the ability of inhibiting calcium oxalate crystal deposition and reducing the formation of stones in the kidney.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Zhu Rou Suan Cai Dun Fen Tiao