picked bean vermicelli
Introduction:
"Speaking of pickled vegetable powder, it's the favorite of northeast people! Sauerkraut has a strong natural sour taste, which can be said to be the most appetizing role on the table. It's really delicious with the strength of acid and powder
Production steps:
Step 1: cut sauerkraut into shreds
Step 2: cut the pork into small strips
Step 3: a little vermicelli and scallion
Step 4: put a small amount of corn oil into the pot, heat the oil and fry the meat well
Step 5: add scallion and stir fry until fragrant
Step 6: then add the sauerkraut and stir fry
Step 7: stir fry for a while, add a small amount of water into the pot, bring to a boil over high heat, then turn to low heat and simmer slowly for a while to make the meat taste better
Step 8: add vermicelli, a small amount of chicken essence and salt to simmer
Step 9: when the vermicelli are cooked and the soup is too little, you can get out of the pot
Step 10: Loading
Materials required:
Sauerkraut: 200g
Pork: 150g
Fans: right amount
Scallion: a little
Chicken essence: appropriate amount
Salt: right amount
Corn oil: right amount
Note: I didn't soak the vermicelli in advance. I put it directly into the pot and stew it with the soup in the pot. I think the vermicelli made in this way are delicious and better to eat
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: sour and salty
Chinese PinYin : Zi Cai Fen
picked bean vermicelli
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