Ten ways to eat Chinese sauerkraut in Northeast China include stewed pork vermicelli with Chinese sauerkraut, jiaozi with Chinese sauerkraut, stewed ribs with Chinese sauerkraut, fried rice noodles with Chinese sauerkraut, sausage with Chinese sauerkraut, frozen bean curd with Chinese sauerkraut vermicelli, fried shredded pork with Chinese sauerkraut, vermicelli packets with Chinese sauerkraut, fish with Chinese sauerkraut and stewed white meat with Chinese sauerkraut.

Take stewed pork vermicelli with sauerkraut as an example. The ingredients for preparation include 1 sauerkraut, appropriate amount of pork, 1 handful of vermicelli, appropriate amount of oil, appropriate amount of salt, appropriate amount of spiced powder, appropriate amount of onion and ginger, 1 big bone and appropriate amount of soy sauce. The practice is as follows:

1. Take a smaller pickled cabbage and rinse it repeatedly and shred it.

2. Cut the silk and rinse it again to get rid of the water.

3. I didn't use much meat today, and this meat is a little fat, because a big bone has just been cooked, which can be directly used to stew sauerkraut.

4. Add a proper amount of oil to the wok, saute the allspice powder and onion ginger, add the fat slices and stir-fry until the oil comes out. This dish is fragrant but not greasy.

5. Add sauerkraut and stir fry. Saute sauerkraut thoroughly.

6. Wash the bought big bones and add a proper amount of water in advance. Pepper granules and cooking wine are almost cooked in the pot, and then pour the soup and bones directly into the sauerkraut pot. If there is not enough water, add vermicelli. If you have time, you'd better soak the vermicelli in advance to make it easier to cook.

7. Bring to a boil with high fire, and stew with medium fire until the vermicelli is cooked. Collect juice over high fire, add salt and a little light soy sauce to taste. Don't take away all the soup, the rice is very fragrant.

8, out of the pot