Sauerkraut vermicelli white pork
Pickled cabbage is an indispensable winter dish in the homes of Northeastern people. Sauerkraut is sour, fragrant, light and refreshing. It is biologically antibacterial and contains no preservatives or pigments. It is a green food. Today I am making a lazy version of pickled cabbage white pork.
Recipe Recommendations
- pork belly appropriate amount
- sauerkraut appropriate amount
- fans appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- chili appropriate amount
- sour and salty
- quick-boiled
- half an hour
- simple
Steps for Sauerkraut vermicelli white pork
1
Main ingredients map.
2
Wash the pork belly and cut it into large pieces.
3
Prepare the accessories.
4
Wash the pickled cabbage and cut it into thin threads for later use.
5
Blanch the pork belly with cold water to remove the peculiar smell.
6
Add scallion, ginger, seasoning, pepper and cinnamon to blanched pork belly.
7
Add boiling water, bring to a boil and turn to low heat and cook for 30 minutes.
8
Put the pickled cabbage into the meat boiling pot and continue to cook for 15 minutes.
9
Add the vermicelli and cook until the vermicelli is transparent.
10
Add salt chicken essence to taste. Dip sauce is also good...Sauerkraut vermicelli white pork Make Tips
Nag; pickled cabbage can only be eaten occasionally. If it is gluttonous for a long time, it may cause stones. Moldy pickled cabbage has obvious carcinogenicity and is not edible.