Sliced pork with pickled cabbage and vermicelli(suan cai fen tiao rou pian )

Sliced pork with pickled cabbage and vermicelli

Introduction:

"Some time ago, I went to the supermarket and bought some pickled vegetables in bulk, ready to come back to make fish with pickled vegetables. But my husband didn't like seafood very much, so the pickled vegetables were frozen in the freezer all the time. Yesterday, every weekend, I bought a piece of pork tenderloin with vermicelli, changed the pattern and made pickled cabbage vermicelli slices. It tastes very good

Production steps:

Step 1: wash pickled cabbage, cut into sections and set aside.

Step 2: slice the tenderloin, add onion, ginger, cooking wine and starch, mix well and marinate for more than 10 minutes.

Step 3: soak dry Auricularia auricula in warm water, wash, tear small flower, set aside.

Step 4: cut the scallion into sections, shred the ginger, smash the garlic, and prepare the Chinese prickly ash and dry red pepper.

Step 5: soak sweet potato noodles in cold water in advance, soften and reserve.

Step 6: heat up the iron pot and pour in a proper amount of peanut oil.

Step 7: when the oil is hot, add Chinese prickly ash and dry red pepper, and stir fry the flavor.

Step 8: add onion, ginger and garlic and saute until fragrant.

Step 9: add sauerkraut and stir well.

Step 10: pour in hot water and bring to a boil.

Step 11: add pickled agaric.

Step 12: the fire starts.

Step 13: season with salt.

Step 14: add the sweet potato noodles, cover the pot and cook for 5 minutes.

Step 15: add raw soy sauce, color and seasoning.

Step 16: put the marinated meat slices in turn.

Step 17: bring to a boil over high heat until the meat turns white. Season with chicken essence.

Step 18: cook for two minutes, then out of the pot.

Materials required:

Sauerkraut: 200g

Vermicelli: 100g

Pork loin: 200g

Auricularia auricula: right amount

Onion, ginger and garlic: right amount

Oil: right amount

Salt: right amount

Starch: 1 tablespoon

Raw soy sauce: 1 teaspoon

Dry red pepper: 2

Zanthoxylum bungeanum: right amount

Note: 1, Zanthoxylum bungeanum and red pepper soaked in water ahead of time, control dry under the oil pot, fried incense is not easy to burn. 2. It is suggested that the pickled vegetables in bags bought outside should be used in a hot water pot for better removal of harmful chemical components on the surface. 3. Soy sauce is only used for seasoning, you can not add it, if you have oyster sauce, add more flavor and color. 4. After the meat becomes white, you can turn off the fire. If you burn it for a long time, the meat will get old and taste bad. 5. Like spicy taste heavier, you can put more pepper and dry red pepper, you can also add some pepper.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan Cai Fen Tiao Rou Pian