Sauerkraut, Pork Belly, Stewed Vermicelli and Frozen Tofu

Overview

When I was a child, every Chinese New Year and New Year's Eve visit, my grandma's family would stew a large pot of sauerkraut, pork, vermicelli, and frozen tofu in addition to ten plates and eight bowls. When I was tired of eating big fish and meat, I would take a sip of the sour and refreshing soup, and the fragrance was simply refreshing. Now that my grandma is gone, I am living my own little life thousands of miles away from home. For many years, I haven’t had the scene like when I was a child of several families getting together to lively and prosperous New Year, and it probably won’t happen again in the future. Time flies by like a white horse, and things change and people change over time. Only this bowl of sauerkraut, pork, stewed vermicelli and frozen tofu can still vaguely taste like childhood.

Tags

• hot dishes
• blended oil
• five spice powder
• frozen tofu
• pork belly
• sauerkraut
• vermicelli
• salt

Ingredients

Steps

1. 1 Cuihua sauerkraut purchased online from a certain store.

   

2. 2 Cut the pork belly into thin slices.

   

3. 3 Cut green onions.

   

4. 4 Vermicelli soaked until soft

   

5. 5 Add oil to the wok, add pork belly and stir-fry over low heat until pork belly changes color and oil is consumed.

   

6. 6 Add appropriate amount of five-spice powder, chopped green onion, sauerkraut, remove the water, add to the pot and stir-fry.

   

7. 7 Stir-fry until the sauerkraut is soft, add three times the amount of water as the sauerkraut, and add frozen tofu. Frozen tofu does not need to be defrosted.

   

8. 8 Bring the pot to a boil over high heat, turn to medium heat and simmer for twenty minutes, add the soaked vermicelli, appropriate amount of salt, simmer for another ten minutes, remove from the pot and serve in a bowl.