The 10 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, fat 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 pickled cabbage as an example, the prepared ingredients include pickled cabbage 1 tree, pork, vermicelli 1 bar, oil, salt, spiced powder, onion and ginger, big bone 1 piece and soy sauce. The practice is as follows:

1, pickled Chinese sauerkraut, take a smaller pickled Chinese sauerkraut 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 I just cooked a big bone, which can be directly used to stew sauerkraut.

4, add the right amount of oil to the wok, saute the spiced powder and onion ginger, add the fat slices and stir fry, stir fry the oil, this dish is fragrant, and it is fragrant but not greasy.

5. Add sauerkraut and stir fry. Sauté ed sauerkraut.

6. Wash the bought big bones and add a proper amount of water in advance. The pepper granules and cooking wine are almost cooked in the pot, and then pour the soup and bones directly into the sauerkraut pot. It is not enough to add some water and add vermicelli. If you have time, it is best to soak the vermicelli in advance, which is easier to cook.

7. Bring the fire to a boil and stew over medium heat 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