Braised pickled cabbage vermicelli with bone, a very traditional Northeast dish,
Fragrant bones, sour vegetables...
Braised pickled cabbage powder with big bone
Recipe Recommendations
- soup-stock appropriate amount
- sauerkraut 1 bag
- vermicelli 1 lock
- refined salt 1 teaspoon
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Braised pickled cabbage powder with big bone
1
Prepare proper amount of cooked bone and stock for later use.
2
1 bag of pickled cabbage for use.
3
Soak 1 strand of vermicelli in clear water for later use.
4
Add washed and squeezed pickled cabbage to a cooked pan.
5
Add enough water, bring to the boil over high heat and turn to low heat to simmer. The pickled cabbage will taste better if it is very durable.
6
Add the soaked vermicelli when the cabbage is simmered for about 30 minutes.
7
When the vermicelli is boiled until transparent, add appropriate amount of refined salt and take it out of the pan. Because the bone soup itself has a certain salty degree, there is no need to add too much salt this time.Braised pickled cabbage powder with big bone Make Tips
Because the big bone was stewed the day before with enough seasoning, this time, you only need to add a small amount of salt to season it. The practical and sufficient pork belly and the pickled cabbage made from freshly poured blood sausage are the most delicious. I can't compare to this!!