Northeast pickled vegetable powder
By DougLittel
Traditional Northeast cuisine is simple to cook. Pickled cabbage is spicy and the vermicelli is smooth and tender. It is a good dish to go with rice.
Recipe Recommendations
- sauerkraut half a piece of
- pork 250g
- onion an
- Jiang three pieces
- chili appropriate amount
- soy sauce 4 teaspoon
- pepper noodles 1 teaspoon
- salt 2 teaspoons
- chicken essence 1 teaspoon
- sour and salty
- burn
- ten minutes
- simple
Steps for Northeast pickled vegetable powder
1
Shred pork (shredded fat and lean meat respectively), chopped green onion, shredded ginger, and garlic slices for use.
2
Wash the pickled cabbage twice, control the water dry, and shred it for later use.
3
Soak the vermicelli in warm water and semi-cooked (with white heart inside), set aside.
4
Put a little soybean oil in the pan and heat it up, add shredded fat meat and stir-fry to get the oil. When frying until it turns yellow, add shredded lean meat and stir-fry. After changing color, add chopped green onion and saute until fragrant. Then add pepper noodles and soy sauce to slightly color the meat.
5
Add shredded cabbage and continue to stir fry, add shredded chili pepper, add a little old soup (not too much, otherwise it will be stewed) and stir fry for a while.
6
Finally, add the vermicelli, add salt and chicken essence, collect the soup, and stir-fry it until done.Northeast pickled vegetable powder Make Tips
It's best not to use soy sauce. The color is too dark and it won't look good.