Stir-fried vermicelli with pork belly and pickled cabbage

Stir-fried vermicelli with pork belly and pickled cabbage

Overview

The sauerkraut pickled with cabbage has a crisp texture, is served with chili peppers, and is stir-fried with the plump pork belly. The sour and meaty soup is fully absorbed by the vermicelli, making it a perfect winter rice dish.

Tags

Ingredients

Steps

  1. Remove the stale leaves from the cabbage, cut it in the middle, remove the roots and cut into thin strips. Place in a dry, oil-free container, add 2 tablespoons of salt and mix well with your hands.

    Stir-fried vermicelli with pork belly and pickled cabbage step 1

  2. When the shredded vegetables collapse and the water seeps out, it can be bottled. Try to stuff the porcelain as firmly as possible, pour all the water from the vegetable pickling into the bottle, and add some cold water until the vegetable leaves are just covered. Sprinkle a little white wine on the surface to facilitate fermentation and inhibit the growth of miscellaneous bacteria. Finally, just press it with a smooth stone.

    Stir-fried vermicelli with pork belly and pickled cabbage step 2

  3. After being pickled for 7 days, the vegetable leaves will have turned golden brown and the sourness will be obvious. However, the nitrite content is high at this time and it is not edible yet. After marinating for 20 days, the nitrite content will drop sharply, and you can enjoy it now.

    Stir-fried vermicelli with pork belly and pickled cabbage step 3

  4. Simply wash the sauerkraut with water and squeeze out the water. It is best not to wash or brew excessively, otherwise the sourness will be diluted and the taste will be tasteless.

    Stir-fried vermicelli with pork belly and pickled cabbage step 4

  5. Cut the pork belly into thin slices, add cooking wine and light soy sauce to marinate, drizzle with a little oil and mix well.

    Stir-fried vermicelli with pork belly and pickled cabbage step 5

  6. Soak the vermicelli in cold water until soft.

    Stir-fried vermicelli with pork belly and pickled cabbage step 6

  7. Heat the oil in the pot, add pork belly and chopped green onion and stir-fry.

    Stir-fried vermicelli with pork belly and pickled cabbage step 7

  8. Stir-fry until the meat changes color and the edges are slightly browned, add diced green and red peppers.

    Stir-fried vermicelli with pork belly and pickled cabbage step 8

  9. Stir-fry for a few times, add sauerkraut, season with light soy sauce, oyster sauce, sugar, salt, white pepper, five-spice powder, and dark soy sauce for color.

    Stir-fried vermicelli with pork belly and pickled cabbage step 9

  10. Stir well, add water and bring to a boil, add vermicelli and cover to simmer.

    Stir-fried vermicelli with pork belly and pickled cabbage step 10

  11. When the vermicelli is almost simmered, add an appropriate amount of minced garlic and stir-fry evenly until the soup thickens.

    Stir-fried vermicelli with pork belly and pickled cabbage step 11