Pickled vegetable powder(hui suan cai fen )

Pickled vegetable powder

Introduction:

"A few days ago, my friends who lived in Qiqihar brought me two sauerkraut. It's a long-distance northeast sauerkraut. Unfortunately, there is no northeast sauerkraut, but yesterday I just stewed pig's spine. Using it to stew sauerkraut powder can also taste the taste of northeast pig killing dishes."

Production steps:

Step 1: soak the vermicelli in water

Step 2: prepare the pickled cabbage and remove the old gang. Thin the pickled cabbage with a knife

Step 3: put them together and cut them into filaments

Step 4: soak again with water to remove the excess acidity

Step 5: remove the water

Step 6: put a small amount of peanut oil into the pot, add Chinese prickly ash and scallion, and saute until fragrant

Step 7: add sauerkraut and stir fry

Step 8: add the stewed pig spine and soup, and then add appropriate amount of water

Step 9: add vermicelli

Step 10: add a little salt and simmer for about 10 minutes

Step 11: stew the pickled vegetable powder

Materials required:

Sauerkraut: 300g

Pig spine: 400g

Vermicelli: 300g

Oil: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Note: it's easy to stew with vermicelli. The salt in the pig spine soup should be moderate and less

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Hui Suan Cai Fen