Required materials: half a tree of northeast pickled cabbage, vermicelli 1 bar, pork 1 00g, appropriate amount of soybean oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, half a teaspoon of pepper powder, half a teaspoon of white pepper powder, a little monosodium glutamate, light soy sauce1tablespoon, and half a soy sauce.

Practice steps:

1. First of all, soak the dry powder strips, put the vermicelli into a pot, pour boiling water into it, scald the vermicelli until it becomes soft, then soak it in warm water for 1-2 hours, and soak the vermicelli until there is no hard core, so that the vermicelli can be soaked quickly. You can't soak your hair in hot water all the time, but you can't soak your hair in hot water all the time. The vermicelli is easy to break when fried, and it tastes bad and not strong.

2. Peel off the leaves of pickled cabbage, help the thicker part of the vegetable with a blade, cut the pickled cabbage into filaments, wash it in clear water, take out the pickled cabbage shreds, and squeeze the pickled cabbage shreds with your hands for later use.

3. Pork is shredded, sauerkraut absorbs oil, pork is best to choose pork belly, or with some fat, onion is cut into chopped green onion, ginger is diced, garlic is patted, and then chopped into garlic.

4. Add soybean oil to the pot, heat it, add shredded pork and stir fry, and stir fry the pig fat to get oil.

5. Stir-fry chopped green onion and ginger, pour in cooking wine and light soy sauce, stir-fry evenly, and cooking wine can remove the fishy smell of pork.

6. Add shredded sauerkraut, pepper powder and white pepper and stir-fry for 2-3 minutes.

7. Add the soaked vermicelli, stir fry evenly, add a little water, add soy sauce to color, stir fry until the soup is dry, add appropriate amount of salt, monosodium glutamate and garlic, stir fry evenly, and serve out. A plate of sour and appetizing pickled vegetable powder is ready.

Tip: the vermicelli should be soaked in advance and soaked well. When cutting sauerkraut, the sauerkraut should be sliced and finely shredded. Sauerkraut absorbs oil, pork is best to choose pork belly, and the fried dishes are delicious.