picked bean vermicelli

picked bean vermicelli

Introduction:

"One of the most popular ways to eat pickled vegetables in winter"

Production steps:

Step 1: sauerkraut about 250g, cut into shreds, soak in water about 5-10 minutes

Step 2: remove the excess sour taste and impurities after the pickle is dehydrated, and then use your hand to remove the excess water for standby

Step 3: cut the scallion and ginger slices

Step 4: slice the pork evenly

Step 5: spare two groups of fans, or use potato chips (if you use potato chips, remember to soak it in warm water in advance, so it's more thoroughly cooked)

Step 6: put a little soybean oil in the pot, bring to a low heat and put in the meat slices to make the fat meat exceed the oil and the meat become relatively dry

Step 7: stir fry

Step 8: stir fry the pork well, add a little soy sauce, saute with shallot and saute until fragrant

Step 9: add the prepared sauerkraut and stir fry in the pot, so that the color of sauerkraut will match

Step 10: saute the sauerkraut for about 5 minutes, then pour a small amount of boiling water into the pot. Just after sauerkraut, you can put in the vermicelli

Step 11: after the vermicelli are soft and well cooked, remove the soup and sprinkle it with Chinese prickly ash and MSG

Materials required:

Sauerkraut: 250g

Vermicelli or vermicelli: moderate amount

Scallion: right amount

Ginger slices: right amount

Pork: moderate

Salt: right amount

Soy sauce: right amount

MSG: right amount

Chinese prickly ash noodles: right amount

Note: fried pickled vegetable powder is best put some pork with fat, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh