2. Take the oil pan, stir-fry the sauerkraut for a while, add cooking wine, soy sauce, heat the water, and then add the vermicelli.

3. Stir-fry over high fire until the vermicelli becomes soft, collect the juice and add the chicken essence.

1, a little vermicelli

2. Cook the pot a little.

3. My pocket pickle jar. Dare not use big ones. Too much soaking is too sour. It's best to soak it once. Enjoy it bit by bit.

4, a little sour lotus.

5. After the vermicelli is cooked, cool it with cold water, and then fry it with scissors for convenience.

6. Shred sauerkraut, cut onions into the shape of road hooves, and slice garlic for later use.

7. On the wok fire, the hot pot is cool, the pepper is fried and then removed, and then the onion and garlic are fried.

8. Put a spoonful of spicy face.

9. Stir fry the red oil. The peppers in Yinchuan are big and fleshy, bright in color, mellow and slightly spicy.

10, add sauerkraut.

1 1, scoop several times.

12, add vermicelli.

13, add a little salt, soy sauce and monosodium glutamate. Scoop a few times.

14, pans and plates.

Sauerkraut, half a catty of lean meat, a handful of vermicelli.

Accessories: a little onion, ginger and garlic, pepper powder, soy sauce and monosodium glutamate.

Production method editing

1. a little soybean oil, boil it, add shredded lean meat and stir-fry until it is dry and fragrant.

2. Add pepper powder, onion, ginger and garlic, stir-fry until slightly yellow.

3. Put soy sauce and miso.

4. Add sauerkraut and stir the ingredients evenly.

5. Add a little water.

6. Add hot and soft fans.

7. Boil the pot for about 5 minutes, dry the soup and take out the spoon.

Tip: drain a bag of sauerkraut with boiling water soup. Half a catty of lean meat is shredded and a handful of vermicelli is boiled in water. If you don't like soy sauce, you can keep it. Southern friends who like sweets can put a little sugar in the seasoning. If it is not sour enough, you can add a little vinegar, but you can't put the old vinegar.

150g sauerkraut, 100g dried noodles.

condiments

Pork 150g.

condiment

5g of soy sauce, cooking wine 10g, chicken essence 10g, salt 15g, sesame oil, 30g of oil, onion 10g, ginger 10g and garlic 5g.

manufacturing method

① acid

Raw materials for making sauerkraut vermicelli

Raw materials for making sauerkraut vermicelli (18 sheets)

Remove the roots from the vegetables and shred them with a top knife. Chop onion, ginger and garlic into powder. Soften vermicelli with boiling water and cut into 20 cm long segments. Slice the pork.

(2) Heat a wok, put oil in it, add onion, stir-fry Jiang Mo until fragrant, add meat slices, stir-fry slightly, then add sauerkraut, stir-fry for 2-3 minutes over high fire, then add soy sauce, cooking wine and chicken essence, and then add 60 grams of water. Bring the wok to a boil, add vermicelli, and reduce the heat to 15 minutes.

(3) After the soup in the pot is inhaled by vermicelli, sprinkle with minced garlic, pour in sesame oil, then take it out of the pot and put it on a plate.