1, boil water in the pot, cook the vermicelli thoroughly, and take it out for later use; Shredding sauerkraut, soaking ginger, garlic, onion and pickled pepper, and chopping for later use; Shredded pork is wrapped with starch and marinated with a little oil. The cold oil in the hot pot makes the shredded pork slide and change color, and then it is taken out for later use.
2. Saute ginger, garlic, scallion and pickled pepper in the bottom oil (if lard is to be added); Saute sauerkraut and cook a little yellow wine;
3. Stir-fry the sour taste and add the cooked vermicelli; Stir-fry thoroughly, add soy sauce and a little salt to taste;
4. Pour in the remaining shredded pickled peppers, shredded pork and small green vegetables, and stir fry quickly on high fire to break the green vegetables; Sprinkle a handful of chopped green onion before cooking and turn off the heat.
5, tips: 1, fried sauerkraut with a little lard will be more delicious, the more oil, the more fragrant; 2. If the sauerkraut itself is salty, it should be increased or decreased according to the amount of sauerkraut when adding salt; 3. Adding a little fresh vegetables is mainly to consider the balance between nutrition and taste; 4. Gansu vermicelli can also be replaced by other powders suitable for cooking; 5. When frying, if there is not enough oil, you need to add a little water to avoid powder sticking to the pot. The frying time should not be too long, and the toughness is better. Heating the powder for a long time will gelatinize or affect the taste.
6. Kimchi in late winter is finally willing to let them out of the jar. This kind of sauerkraut, also called sauerkraut, is the kind of sauerkraut in Sichuan-style pickled fish and Laotan pickled beef noodles, not another famous northeast pickled cabbage. Summer is very suitable for eating sauerkraut. The products produced by our own jars are safe, sour and refreshing, showing a slightly spicy pickled pepper flavor. It only takes one bite to cure the loss of appetite all summer.
7. This fried noodle is a taste test. See if my pickled sauerkraut has passed the test. After that, you can practice sauerkraut vermicelli soup, pickled fish and pickled chicken offal.
8. In addition to sauerkraut, the main ingredient is a special vermicelli from Jiuquan Jinta, Gansu. I used it as a cold dish before, and asked my brother that this kind of vermicelli can be fried in addition to cold dishes in the local area, and the taste is often sour.
9. Speaking of which, we often tease our younger brother. We have lived in Gansu for several years. Now it seems that we are from Shanxi. The ability to be jealous has not improved a little. It is simply not afraid of acid, not afraid of acid, not afraid of acid. So I thought of this simple fried vermicelli with sauerkraut, which is naturally sour without vinegar. Stir-fry a large portion, make a staple food directly, eat it in summer, and eat it comfortably.