Health benefits
Pork belly: moisturizing
Cooking wine: low protein
Ingredients
Sauerkraut ( 500g ) | Pork belly ( Half catty ) |
Vermicelli ( 1 handful ) | Star anise ( Two grains ) |
Lard (appropriate amount) | Corn oil ( appropriate amount ) |
Scallions ( Two ) | Cooking wine ( A little ) |
Soy sauce ( appropriate amount ) | Pepper (appropriate amount) |
Salt ( appropriate amount ) | Chicken essence ( appropriate amount ) |
How to make braised pork belly vermicelli with pickled cabbage
1.Preparation Sauerkraut shredded vermicelli and a piece of pork belly soaked in cold water
2. Put the pork in cold water and add cooking wine Remove the fishy smell and cook over high heat
3. Mince the green onions and set aside the star anise
4.Pour a little corn oil into the pot, then add Home Brand lard
6.Add sauerkraut, a little soy sauce to make it fresh, and stir-fry for two minutes
7.Add three bowls of water (the proportion of water depends on the amount of sauerkraut.If you like soup, you can add more), then add an appropriate amount of salt and chicken essence and simmer for ten minutes
8. Cook the pork belly and remove it (chopsticks can easily penetrate it) and cut into thin slices.It does not need to be too thick
9.Open the pot and add the pork belly in sequence, and simmer the vermicelli for ten minutes (the vermicelli is ready)
10.Turn off the heat and sprinkle with chopped green onion, and it is ready to serve
5. Once the lard has melted, start adding chopped green onion, star anise, appropriate amount of pepper and stir-fry until fragrant
11.The Northeastern characteristics are ready, special meal
Tips
1.Do not stew the vermicelli for too long, which will affect the taste
2.Add Lard is very fragrant, sauerkraut does not leave residue, and sauerkraut absorbs oil, so lard is the most suitable
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