Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Northeastern pickled cabbage ( Half a head ) | Frozen tofu ( One page ) |
Oyster roe ( half a catty ) | Vermicelli ( a small handful span> ) |
Elbow meat ( Half a catty ) | Wakame ( One or Two ) |
Salt ( 10 grams ) | Light soy sauce ( 2 spoons ) |
MSG ( 5 grams ) | Oil ( appropriate amount ) div> |
Zanthoxylum bungeanum ( 3 grams ) | Octagonal ( One ) |
Green onions ( Adequate amount ) | Ginger ( 5 slices ) |
Fresh How to make fresh noodles
1. Cut the sauerkraut into shreds and wash them in cold water.All over, hold it dry
2.Elbow meat slices
3.Thaw the frozen tofu, squeeze out the water, and cut into pieces
4. Slices of onion and ginger
5.Put an appropriate amount of oil in the pot , add sauerkraut when the meat is hot, and stir-fry over high heat for 8 minutes
6.Pour the fried sauerkraut into the electric Add cold water to the hot pot
7. Bring to a boil over high heat, add onions, ginger, pepper and aniseed , appropriate amount of light soy sauce, salt
8.Add sliced meat, frozen tofu, and wakame, transfer in Simmer over low heat for an hour
9.After one hour, add vermicelli and simmer for ten minutes p>
10.Finally add the oysters, simmer for 3 minutes, sprinkle with MSG and coriander, a pot of extremely delicious The sauerkraut and sea oyster pot is ready!
Tips
Wash the sauerkraut with cold water to retain the sour taste of the sauerkraut.Stir-frying before stewing can make the sauerkraut softer.It is recommended not to soak the vermicelli in advance as it tastes chewy.After putting the oysters in the pot, do not cook them for a long time, otherwise they will become old and lose their taste
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