Sauerkraut is a favorite food in Northeast China. Every year in autumn, when cabbage is harvested, every family will choose the right time to pickle sauerkraut for winter consumption. The whole operation process is required to be carried out in an oil-free, flour free and sterile state. It is sealed and pickled for one month, and then stewed and eaten. It has a strong sour smell and aftertaste.


400g pickled cabbage
100g dried tofu
100g streaky pork
50g fans
30g peanut oil
1 section onion
2 slices of ginger
2 dried peppers
1 tbsp cooking wine
1 tbsp soy sauce


Step 1
Shredded pickled cabbage

Step 2
Sliced dried tofu

Step 3
After the pot is hot, pour oil, stir fry pork, cooking wine and soy sauce

Step 4
Stir fry sauerkraut and tofu for a while

Step 5
Add boiling water

Step 6
Wash the vermicelli and put them into the pot

Step 7
Stew for about 20 minutes and cook. Add salt and stir well