Sauerkraut Vermicelli Meat Practice:

1, buy the sauerkraut repeatedly rinsed clean, clutching off the water, thinly sliced pork, chopped onion and ginger, wide vermicelli in advance of the warm water soak soft.

2, frying pan add the right amount of oil, burst pepper grains, star anise, allspice, frying paste fish out and throw away, burst incense onion and ginger, add sauerkraut stir-fry, add the right amount of water.

3, add slices of pork on high heat, small fire stew 15-20 minutes or so, stewed until the meat out of the oil, time can be longer, sauerkraut is not afraid of stewing, the longer the more flavorful.

4, add soft vermicelli, boil over high heat, simmer for 10 minutes or so, until the vermicelli is cooked, pay attention to the observation, do not stew too much, stewed vermicelli will be stuck together or broken down is not good, add salt, soy sauce seasoning can be.

Introduction of pork:

Pork (also known as ribs, three layers of meat) is located in the abdomen of the pig, the belly of the pig with a lot of fat tissue, which is interspersed with muscle tissue, fat and thin intervals, so that the "pork".

Pork has always been the choice of some representative dishes, such as Jinan pork, pork with preserved vegetables, pork with breast milk, Dongpo meat, marinated meat with rice, melons, steamed meat and so on. Its fat meat is easy to melt when it is hot, and the lean meat is not firewood even if it is cooked for a long time.