In northeastern people, rich or poor, there are two things indispensable, one is the sauerkraut jar, and the other is the big stone used for pickling sauerkraut. Sauerkraut is a favorite wintering dish of the Northeasterners, pickled with fresh cabbage and rich in lactic acid bacteria.

Sauerkraut can be made in a variety of ways, and some of the more popular ones are fried pickled vegetable noodles, stewed frozen tofu with pickled vegetable vermicelli, dumplings stuffed with pickled vegetables, and so on, the last of which is famous for today's pickled vegetable and white meat stewed vermicelli. It is the most famous home cooking in Northeast China as well as the ground three fresh food.

Materials

Main ingredient: 300g of sauerkraut, 100g of pancetta;

Supplementary ingredients: moderate amount of oil, moderate amount of salt, moderate amount of ginger, moderate amount of peppercorns

Sauerkraut and white meat stewed vermicelli

1

Take a small handful of vermicelli and soak it in warm water for 20-30 minutes

2

Pancetta is cut into thin slices

3

The pancetta is thinly sliced. p>

3

Soak sauerkraut in water for 15-20 minutes

4

Squeeze excess water

5

Break it up and set aside

6

Heat a frying pan, add chopped scallions and ginger and pop them.

7

Lower the heat, add the sliced pork, until the meat is slightly curled

8

Put in the sauerkraut and stir-fry

9

Add the appropriate amount of water, boil over high heat, then turn to medium heat and simmer for 7-10 minutes

10

Put in the soaked vermicelli, simmer over medium heat for 5-10 minutes, add salt to taste.

Tips

1. Sauerkraut must be squeezed out of the water

2. Pork frozen for an hour is easier to slice