Braised sour cabbage with vermicelli

Sauerkraut, a truly amazing ingredient that has been around for centuries, with ancient people using different raw materials to pickle and create sour sauerkraut. This technique has been passed down through generations. Today, sauerkraut is used in many dishes, even instant noodles have a flavor of old-fashioned sauerkraut. Making sauerkraut with vermicelli is no longer a strange thing. Some use pork and some use chicken bones etc., to cook a different kind of sour and delicious dish.

Cooking sauerkraut with vermicelli

Ingredients:

500g of large bones, 1 head of sauerkraut, 1 bundle of vermicelli, 2 bay leaves, 1 piece of green onion,ginger 2 slices, 1 teaspoon of salt,chicken powder 1 teaspoon.

Method:

1. Wash and slice the sauerkraut, blanch and wash the large bones, then set aside;

2. Bring water to a boil in a pot, add the large bones, green onion, bay leaves and ginger slices, and cook over high heat until softened;3. Add the sauerkraut to the pot and cook over low heat for 30 minutes, then add the vermicelli; 4. When the vermicelli is cooked, add salt and chicken powder to taste.

Five-spice sauerkraut with vermicelli

Ingredients:

100g of five-spice meat, 100g of Northeastern sauerkraut, 75g of Northeastern vermicelli, 5 slices of ginger, 60g of oil, 1 tablespoon of old soy sauce, 1 tablespoon of cooking wine, 1.5 tablespoons of salt, chicken powder to taste.

Method:

1. Put the five-spice meat in a cold water pot, add bay leaves, cooking wine, and salt, and cook until a fork can be inserted, then remove and cool, and cut into slices; 2. Cook the vermicelli and set aside;3. Squeeze the sauerkraut dry and slice it; 4. Add high-quality broth to the pot, add the five-spice meat, vermicelli, a little salt, and chicken powder, and cook over high heat;5. Finally, turn the heat down and simmer until the broth thickens, and then add the vermicelli when it is 80% dry; 6. Add the remaining salt, stir well, add old soy sauce, chicken powder, and pepper to taste.

Pork sauerkraut with vermicelli

Ingredients:

100g of five-spice meat, 100g of Northeastern sauerkraut, 75g of Northeastern vermicelli, 5 slices of ginger, 60g of oil, 1 tablespoon of old soy sauce, 1 tablespoon of cooking wine, 1.5 tablespoons of salt, chicken powder to taste.

Method:

1. Soak the Northeastern vermicelli in 70°C water for 8 minutes, then rinse and set aside;

2. Wash and cut the five-spice meat into cubes, and slice the sauerkraut;

3. Heat oil in a wok, and stir-fry the five-spice meat until cooked through, then add ginger slices and sauté until fragrant;

4. Add half a tablespoon of salt, old soy sauce, and cooking wine, and cook until the meat is colored, then add the sauerkraut;

5. After a slight stir, add a little water, and bring to a boil over high heat, then simmer over low heat until the broth thickens, and add the vermicelli when it is 80% dry;6. Add the remaining salt, stir well, add old soy sauce, chicken powder, and pepper to taste. Appropriate amount.

Method and steps

1. Soak the Northeast skin in 70-degree water for 8 minutes, then cool and rinse before using;

2. Wash and cut the pork belly into cubes, and cut the sauerkraut into strands before using;

3. Heat oil in a wok, and pan-fry the pork belly over medium heat until it is partially cooked. Add ginger slices and sauté until fragrant;

4. Then add half a spoon of salt, old soy sauce, and cooking wine. Cook until the pork is colored, then add the sauerkraut;

5. After a slight stir, add an appropriate amount of water. Bring to a boil over high heat, then reduce the heat and simmer until the water is 80% dry, then add the skin;

6. Then add half a spoon of salt, stir-fry evenly, add old soy sauce, chicken broth, and black pepper to season and serve.