2. Wash sauerkraut, shred and squeeze out water. Oil a hot pan. When the oil is hot, stir-fry the shredded red pepper until fragrant. Add shredded sauerkraut and stir-fry until fragrant.
3. add the soup from cook the meat in step 1 and cook for about 1 minutes.
4. Add the sliced pork belly, continue to cook for 5 minutes, add pepper to taste, sprinkle with shredded red pepper, and serve.
Squeeze the pickled cabbage, stir-fry until fragrant, and then cook it. The pickled cabbage will taste better and more fragrant.
the thinner the sliced pork belly, the better the taste. If you put the cold pork belly in the refrigerator for a while, it will be easier to cut it after it is determined.
1. Wash the pork belly and cut it into thin slices; Cut the sweet potato vermicelli in half and soak it in water until soft; Slap the scallion into flat sections and slice the ginger.
2. Heat 1 tbsp of oil, pour pork belly and stir-fry until oil comes out, take pork belly, pour out the remaining oil in the pan and clean the iron pan.
3. Heat 2 tablespoons of oil, add 1 tablespoon of pepper and stir-fry until fragrant. Pick up the pepper and discard it. Add ginger slices and green onions and saute until fragrant. Pour in pork belly and soak well.
4. Pour in sauerkraut and stir-fry it with the ingredients in the pot until it is sour.
5. Inject 2 bowls of clear water and mix well, cover with high fire and boil, then simmer for 5 minutes. 6. Add sweet potato vermicelli and mix well. Cook for 5 minutes on low heat until soft. Add 1/4 tablespoon salt and 1/3 tablespoon chicken powder to taste, and then serve.
Method 2
Stewed pork vermicelli with sauerkraut
Stewed pork vermicelli with sauerkraut
1. Soak Northeast Rapi in warm water of about 7 degrees for 7-8 minutes
2. Cut pork belly into square pieces
3. Shred Northeast sour cabbage
4. Take out the soaked Rapi, rinse it with cold water and use it. Stir-fry until fragrant
6. Add half a spoonful of salt, soy sauce and cooking wine and cook until the meat is colored
7. Add pickled cabbage, stir-fry it, then add half a pot of water, boil over high heat, and simmer until the water is 8% dry
8. Finally, add face-lifting cream, add half a spoonful of salt and stir-fry it evenly. If the color is not deep enough, add a small amount of soy sauce.
Cooking skills
Northeast Poppy is potato vermicelli, which itself is made of potato starch, so this kind of flour is not as soaked and boiled as sweet potato vermicelli. Long cooking and long soaking will make its starch dissolve and stick together, so there are several points to pay attention to when doing this:
1. Do not soak it with overheated water. If you boil it, it will take no more than 3 minutes, otherwise.
2. Stir it with chopsticks from time to time when soaking, otherwise the vermicelli will stick together easily and will not tear open;
3. Rinse the soaked vermicelli with cold water to remove the excess starch, and peel the vermicelli with your hands during rinsing, otherwise the vermicelli will stick easily.
4. Leave the vermicelli in the last pot, and put it in the pot when the water in the pot is one-third to one-quarter, so that the vermicelli can fully absorb the water, and the cooking time should not exceed 5 minutes. Remember not to stew it with pork, as it will stew into a pot of paste and fish will not take shape. [1]
Chef's Tips
1. Pork belly should be fat and even. If it is too soft to cut, it can be slightly frozen in the refrigerator or blanched in boiling water, so it will be handy to cut.
2. Slice the pork belly with skin, and then stir-fry the excess oil in the pan to avoid being too fat.
3. Sauerkraut and pork belly are the best match, because Sauerkraut likes oil, it will be smoother and smoother after stir-frying, and pork belly will not be too greasy.
4. It is suggested to use northeast pickled cabbage as food. If you can't buy it, you can replace it with ordinary pickled cabbage. Northeast pickled cabbage is pickled with Chinese cabbage, Chaozhou pickled cabbage is mustard, and Sichuan pickled cabbage is short-legged cabbage.