Pickled vegetable powder

Pickled vegetable powder

Introduction:

"This dish is definitely a famous dish in Northeast China - stewed vermicelli with pork and sauerkraut. We all call it" pickled (Ji) vegetable noodles "in our hometown. When I was a child, there was basically no green vegetables in winter. Every family had to pickle a jar of pickled vegetables in late autumn, and we could see it every other winter. I don't like this dish very much. I can always eat it. I once included it in the menu of scorn. I don't eat it when I can't. When I grew up, I left home and went to Qingdao to go to school and work. I began to miss the taste from time to time. I finally ate it. Compared with the satisfaction of my stomach, it was the kind of kindness in my heart and the longing for my hometown. It's not easy to make such a common dish when I was a child. I also failed several times and learned from my mother to make a pure northeast flavor. "

Production steps:

Step 1: raw materials

Step 2: cut pork into thick slices, slice onion and ginger.

Step 3: heat the pan and add a large spoon of lard.

Step 4: after lard is boiled, add onion and ginger into the pan.

Step 5: stir fry the sliced meat with the fragrance of scallion and ginger.

Step 6: stir fry until the surface of the meat is slightly scorched, and the fat in the fat is separated out.

Step 7: sauerkraut slightly pinch water, put into the pot and stir fry with the meat.

Step 8: stir fry for 2 minutes.

Step 9: add water to the pot, without sauerkraut, a little more water.

Step 10: add water to the pot, no sauerkraut, a little more water.

Step 11: bring to a boil over high heat, add the vermicelli into the pot, bring to a boil over high heat, and simmer over medium heat for 30-40 minutes.

Step 12: add salt to adjust the taste.

Step 13: take the soup a little and get out of the pot.

Step 14: eat with chili oil, perfect!!! Sauerkraut is a good companion~~~~

Materials required:

Sauerkraut: right amount

Pork: (at least seven percent fat) right amount

Vermicelli: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Note: 1, supermarkets, markets can buy bags of bulk sauerkraut, acidity and taste is still different. If the acidity is too sour before frying, I can use it back. 2. Don't stew for too long, or the pickle will be too soft and rotten, and lose its crisp and tender taste. 3. The vermicelli I used was brought back from Northeast China, which is very resistant to stewing, so it's OK to add it when boiling. If it is other kinds of vermicelli, it is appropriate to control the time of putting in, otherwise vermicelli stewed vermicelli noodles, mixed with sauerkraut, will not taste good! 4. The most important thing is that sauerkraut is an oily dish, so it's delicious to use meat oil and fat meat slices. Don't omit it. Otherwise, the taste is totally different!

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sour and salty