For a period of time, I often ate with my husband in the restaurant at the door and always ordered a dish, that is, pickled cabbage and white meat. I’m not from Northeast China, but I love this pickled cabbage very much. Later, the restaurant probably changed the cook until this dish completely changed its taste. I felt very lost and haven’t eaten it until now. In fact, I failed to do it once before. After thinking, Finally found the reason, in fact, sometimes things are too complicated. After learning this, you can eat as much as you want. Originally, the meat needs to be stewed. Because time doesn’t allow, I used thick soup treasure. I feel it tastes very good. I’m very satisfied with us office workers.


300g streaky pork
250g pickled cabbage
1 group of fans
3 slices of ginger
5 red peppers
2 octagons
1 thick soup treasure


Step 1
Boiled pork, sliced and set aside.

Step 2
Prepare chili and shredded ginger.

Step 3
Preparing pickled vegetables is very important. I bought several brands of pickled vegetables before I chose delicious and delicious ones.

Step 4
Soak the vermicelli in water.

Step 5
Put oil in the pot, add pepper, shredded ginger and star anise, fry until fragrant.

Step 6
Add sauerkraut and stir fry to disperse.

Step 7
Then add the meat slices and continue to stir well.

Step 8
Add boiling water and bring to a boil.

Step 9
Put in the thick soup treasure and melt it. It tastes like pig bones. It's better to put the broth in the broth, so you don't need to put the thick soup treasure. Stew slowly for a while and the soup will turn white. Then put in the soaked fans.

Step 10
Simmer over low heat for a while and transfer to a dry pot. I like pickled cabbage very much.