ingredients

Sunflower seed oil 1 spoon, 6 grams of green onion, ginger 1 small piece, soy sauce 1 spoon, chicken essence 1 spoon, refined salt 1 spoon, and appropriate amount of water.

Steps of stewed vermicelli with sauerkraut 1

Prepare the ingredients used, wash the sauerkraut twice to dry the water, and peel off the scallions and ginger pieces and wash them; Put a proper amount of water in the wok and bring it to a boil. When the water boils, add vermicelli and cook until soft.

Step 2

The cooked vermicelli is put in a small pot for later use. Pork belly is cut into 2 cm thick slices, green onion is cut into chopped green onion, and ginger is cut into small pieces.

Step 3

Take a piece of pickled cabbage, flatten some pieces of pickled cabbage (as shown in Figure 1), shred the pickled cabbage (as shown in Figure 2), and cut all the pickled cabbage in the same way.

Step 4

Remove the water from the cut sauerkraut, put all the cut ingredients on a plate for later use, heat in a wok, pour in 1 tablespoon sunflower seed oil, stir-fry the pork belly from red to white when the oil is hot.

Step 5

Add chopped green onion and ginger slices and stir-fry until fragrant. First, shake the sauerkraut and stir-fry it in a pot.

Step 6

Stir-fry the cabbage patch, then add the leaves and continue to stir-fry. Add 1 tsp soy sauce to season and stir-fry for a while.

Step 7

Pour in enough boiling water and bring it to a boil. Change it to medium-low heat and add the lid to simmer for 40 minutes (I forgot to take a picture with the lid added). Put the soaked vermicelli into the pot and stir well, and continue to stew for 5 to 6 minutes, because it doesn't take too long to stew the vermicelli with boiling water, otherwise the taste will be bad.

Step 8

Add salt and chicken essence, stir-fry to taste, and you can get out of the pot. The stewed noodles with sour sauerkraut are ready.