I bought bagged pickled vegetables made in Beijing in the supermarket before. They are very sour and taste strange. This time I bought pickled vegetables in the Northeast VAT. Maybe they just came out of the VAT. The taste is not as sour as expected. Maybe it’s a matter of temperature. But it’s delicious to stew. It’s a hot pot. It’s very delicious.


300g pickled cabbage
200g streaky pork
Proper amount of salt
Appropriate amount of scallion
A little shredded ginger
1 handful of sweet potato vermicelli
4 dried peppers
1 pinch of pepper
4 octagons
1 onion
1 teaspoon chili oil
A few drops are delicious
1 teaspoon pepper oil
1 teaspoon oyster sauce
A little garlic leaves
1 / 4 teaspoon sugar


Step 1
Put streaky pork into a cold water pot, add seasoning, boil over high heat and turn to low heat for 30 minutes. You can pierce the bleeding water with chopsticks; Remove the meat and cut it into thin slices. Keep the soup for cooking the meat for standby

Step 2
Cut sauerkraut into shreds and soak vermicelli until soft

Step 3
Heat the oil pan, add scallion and shredded ginger and saute until fragrant

Step 4
Add sauerkraut, stir fry well, add meat slices, add a little soy sauce and stir well

Step 5
Remove the meat soup and pour it into the pot

Step 6
Boil over high heat and simmer over low heat for 10 minutes. Add soaked vermicelli and cook. Season with chicken powder and salt

Step 7
White meat dip: chili oil, meijixian, pepper oil, oyster sauce, garlic leaves, white sugar