Sauerkraut 1 disk Fans 2 small bundles
Pork 100 grams Oil Appropriate amount
Soy sauce A little Salt A little
Green onion A little Water A little
Cooking wine A little Starch A little
How to make shredded pork and sauerkraut vermicelli Illustration of how to make shredded pork and sauerkraut vermicelli 1

Step 1

1. Prepare the sauerkraut, pork and vermicelli; cut the sauerkraut into thin strips and rinse with water. Do not soak in water to prevent the sourness from being lost; Illustration of how to make shredded pork and sauerkraut vermicelli 2

Step 2

2. Cut the pork into thin strips, add a little starch and cooking wine to taste; Illustration of how to make shredded pork and sauerkraut vermicelli 3

Step 3

3. Soak the vermicelli in warm water until soft, then cut into pieces;Illustration of how to make shredded pork and sauerkraut vermicelli 4

Step 4

4. Heat the wok over medium heat, pour in the oil. When the oil is cold, put the shredded pork into the pan, lightly spread it, add the chopped green onion, then turn to high heat and stir-fry until it changes color; Illustration of how to make shredded pork and sauerkraut vermicelli 5

Step 5

5. Pour the sauerkraut into the pot and stir-fry, evenly coat with fat; Illustration of how to make shredded pork and sauerkraut vermicelli 6

Step 6

6. Sprinkle salt and pour a little soy sauce. Northerners still like dishes with a little color. Pour the vermicelli into the pot and mix. Pour in a little water and cook for two minutes. The vermicelli will mature and soften and absorb enough vegetable juice. Remove from the pot. . Illustration of how to make shredded pork and sauerkraut vermicelli 7

Step 7

Sour and refreshing, great for meals Cooking tips for shredded pork and pickled cabbage vermicelli

1. If it is a large sauerkraut, just rinse it before cutting and do not soak it for a long time; if it is bought and cut into shreds, it is recommended to rinse it with water before use; 2. Sauerkraut needs oil. It needs more oil to make it taste better. Add a little meat or use lard to make it more fragrant and moist.