Sauerkraut, pork, braised vermicelli and frozen tofu
Overview
Stewed Vermicelli and Frozen Tofu with Pickled Cabbage and Pork. If you are at home and have no appetite, try this dish. Every time you stew a pot of soup, there will be no leftover soup. The cost is no more than 5 yuan
Tags
Ingredients
Steps
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For home-pickled sauerkraut, take half a sauerkraut and rinse it repeatedly, cut it into shreds and rinse it again to remove the water.
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Wash and slice the pork. If you don’t have pork belly at home, add more lean pork or add a little more oil. If you don’t have a lot of oil, you can also add more vegetable oil.
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Peel, wash and chop the onion and ginger. Add an appropriate amount of oil to the wok, sauté the five-spice powder and onion and ginger until fragrant. Add the pickled cabbage and stir-fry. The pickled cabbage should be stir-fried thoroughly.
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Add an appropriate amount of water, add vermicelli, don't fry the lean pork, marinate it with a little cooking wine and light soy sauce, put it directly into the pot, add vermicelli, if you have time, it is best to soak the vermicelli in advance, so that it is easier to cook.
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Add frozen tofu, bring to a boil over high heat, and simmer over medium heat until the vermicelli is cooked.
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Add salt, light soy sauce, chili oil, and Sichuan pepper oil for seasoning. Leave some soup liquid. The soaked rice is so delicious.
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When it comes out of the pot, it has a slightly spicy taste, is sour and refreshing, and goes well with food and wine.
