I feel that this dish has a strong local flavor and landlord characteristics. However, it is very suitable for my taste and feels very delicious.


1 large bowl of pickled cabbage
1 large handful of vermicelli
Proper amount of pork
1 tablespoon salt
1 tablespoon soy sauce
Half a spoonful of chicken essence
1 onion
1 small handful of pepper
A few drops of sesame oil
1 garlic seedling
A little pepper
1 tbsp vegetable oil


Step 1
Rinse pickled cabbage with clean water (I use ready-made vacuum packed pickled cabbage shreds. If it is large, cut the shreds), grab the water with your hand and shake it out; Cut onion and ginger into small pieces, cut garlic seedlings into small pieces, and soak vermicelli in water for standby; Marinate the pork with salt, oil, soy sauce and pepper

Step 2
Put oil in the pot, add pepper, onion and ginger, stir fry pork shreds and change color; Add sauerkraut and stir fry for a while

Step 3
Add vermicelli and stir fry, add broth or water to stew for a while; Add garlic sprouts and season with salt, chicken essence and sesame oil