Production method 1: stir-fry ginger, garlic and pepper, and then add the cut sauerkraut;
2. add water to make soup. After the soup is boiled, add the vermicelli and cook it.
3. Add fat beef and chicken essence, and stew to taste.
Three taels of shrimp, two taels of sauerkraut, half a tael of vermicelli, one chive, one tablespoon of melted lard, one tablespoon of cooking wine, salt and monosodium glutamate. ?
1, the vermicelli is foamed in exothermic water; Wash shrimps after sanding, add cooking wine and trace salt, mix well and marinate; Shred sauerkraut and chop leek.
2. Heat the pot on low heat, put lard to 40% heat, and stir-fry sauerkraut for half a minute.
3. Add about a catty of soup or water, boil it, and then stew the sauerkraut for five minutes.
4. Cook the vermicelli for about one minute (depending on the hardness of the vermicelli).
5. Add shrimps and cook for about two minutes.
6, add monosodium glutamate, stir well, and then you can put the pot on the table.
Sichuan sauerkraut100g, fresh broad bean100g, and vermicelli 50g.
Ingredients: Jiang Mo 15g, oil 1 tablespoon (15ml), salt and pepper?
1. Cut Sichuan sauerkraut into fine powder, wash the pods and skins of fresh broad beans, and soak the vermicelli in warm water for later use;
2, the pot is hot, add 1 tablespoon oil, add Jiang Mo and saute, add sauerkraut and saute;
3. Add tender broad beans and stir-fry until it changes color;
4. Add 500ml of water and bring to a boil. Turn to low heat and cook for about 10 minute until the broad beans are crisp and rotten. Add the soaked vermicelli and bring to a boil.
5. Season with salt and pepper. ?
Pork 150g. 5g of seasoning soy sauce, cooking wine 10g, chicken essence 10g, salt 15g, sesame oil, 30g of oil, onion 10g, ginger 10g and garlic 5g.
manufacturing method
(1) Remove the roots of sauerkraut and cut it into shreds with a sharp knife. Chop onion, ginger and garlic into powder. Soften vermicelli with boiling water and cut into 20 cm long segments. Slice the pork.
(2) Heat a wok, put oil in it, add onion, stir-fry Jiang Mo until fragrant, add meat slices, stir-fry slightly, then add sauerkraut, stir-fry for 2-3 minutes over high fire, then add soy sauce, cooking wine and chicken essence, and then add 60 grams of water. Bring the wok to a boil, add vermicelli, and reduce the heat to 15 minutes.
(3) After the soup in the pot is inhaled by vermicelli, sprinkle with minced garlic, pour in sesame oil, then take it out of the pot and put it on a plate.
1. Wash pork belly and cut into large pieces. Slice ginger, onion and dried pepper. Wash and shred sauerkraut for later use. Soak the vermicelli in warm water until it becomes soft.
2. Put the pork belly in cold water, boil the bleeding foam and remove it.
3. Pork belly into the pot, add onions, ginger slices, dried peppers, aniseed and cinnamon, pour water, boil and simmer for a while.
4. Add sauerkraut and continue to cook 15 minutes.
5. Add vermicelli, cook until vermicelli becomes transparent, add salt and chicken essence, and take out the pot.