Growing up in Shandong, I like to eat sauerkraut from the northeast. I marinate a jar every year. Only my own pickled sauerkraut is delicious!

Ingredients

Half sour cabbage
150g streaky pork
A handful of sweet potato vermicelli
A little dried pepper
Chopped onion, ginger and garlic
Proper soy sauce

Directions

Step 1
Half pickled cabbage
Step 2
Split into two layers in the middle
Step 3
Cut into filaments, the finer the better
Step 4
Sliced pork is better to be fat
Step 5
Put a little more oil into the pot, add pepper and dry pepper to saute until fragrant
Step 6
Stir fry pork until it changes color
Step 7
Add chopped green onion, ginger and garlic
Step 8
Add soy sauce
Step 9
Stir fry to taste
Step 10
Add shredded pickled cabbage
Step 11
Stir well and coat with juice
Step 12
Add more water, cover the pot and simmer over low heat for more than 10 minutes
Step 13
Add vermicelli, salt, chicken essence and sugar to taste
Step 14
Cover the vermicelli with vegetables to taste the vermicelli
Step 15
When the vermicelli are cooked, you can put them on a plate.