Blanch white pork with pickled cabbage and vermicelli

There is a delicious food most suitable for winter in Northeast China, called "pickled cabbage vermicelli and boiled white pork". The recipe of this dish is similar to Beijing's "white meat casserole", except that the vermicelli is replaced with vermicelli, which makes it smoother and smoother.
"Soiled Pork with Pickled Sauerkraut Powder" is an original soup dish. The combination of meat and vegetables is very healthy when it is made. The meat slices inside are fat but not greasy. It is very appetizing when paired with old sauerkraut from the Northeast.
You can use potato flour or sweet potato flour for vermicelli. Stew several raw materials in thick pork bone soup for a while, and finally just use salt, pepper, etc. to slightly season the dishes to maintain the original flavor of the dishes to the greatest extent possible.
The ingredients of this dish are more unique. It uses peanut and sesame mixed paste, fermented bean curd, leek flower, soy tofu, chili oil, pepper oil, fresh soy sauce, vinegar and minced coriander to make a thick and suitable dip. Then use it to dip it into white meat and eat it with a unique flavor!
You can choose freely when making this dish. It can be served in a casserole, hot pot, or a large soup basin. The severe winter in the Northeast is very cold. The snow on goose feathers or the smoke blowing outside the house can be said to be freezing. At this time, you can set up a table on the warm kang in the house and set up a pot of steaming pickled cabbage vermicelli to boil the white meat. Add two ounces of Northeast white dried meat. You will eat it with your blood boiling and your whole body. Don't mention how beautiful it is. People have long forgotten the cold outside the window, haha! The main recipe for this dish is as follows;