Ingredients
Home-pickled sauerkraut ( 300g ) | Pork belly ( 200g ) |
Vermicelli ( 1 small handful ) | Corn oil ( 2 tablespoons ) |
Pepper powder ( a little ) | Light soy sauce ( a little ) |
Oyster sauce ( a little ) | Salt ( appropriate amount ) |
Minced green onion ( A little ) | Minced garlic ( A little ) |
Grated coriander (a little) | Red pepper ( a little ) |
How to make pickled cabbage powder
1. Soak the vermicelli in water for 6 hours in advance, cut the pickled sauerkraut into shreds, and wash the pork belly.
2. Mince the onion, garlic, coriander, shred the red pepper, and cut the pork belly into thick shreds.
3. Heat oil in a wok over medium heat, add chopped green onions and shredded chili peppers and sauté until fragrant.
4. Add the shredded pork and stir-fry for three to five minutes.
5. Fry out the oil in the fat on the shredded pork.The shredded pork will look golden overall.The yellow color means it is fried.
6.Add sauerkraut and stir-fry for a while.
7. Add light soy sauce, oyster sauce, Sichuan pepper powder and salt to taste.
8.Put in a little water, the amount of water should not exceed the height of the sauerkraut.
9. Add water and cook for 1 minute.Add soaked vermicelli.
10. Stir-fry for a minute or two.When the vermicelli becomes transparent, add minced garlic, and then Turn off the heat.
11. Place on a plate and sprinkle with coriander.
Tips
1.Stir-fried sauerkraut must be fried with pork belly to be delicious.If you stir-fry pure lean meat, it is better to use pork belly to stir-fry
2.When frying pork belly, it is best to stir out the oil from the fat meat to make the sauerkraut more fragrant., so the shredded pork belly should be cut thicker.If it is too fine and the oil is stirred out, the shredded pork will become dry and hard, affecting the taste.
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