This dish must be eaten in winter. It is the great love of people in Northeast China. There are large and small restaurants. Some restaurants are still big iron pot stews, fragrant but not greasy, refreshing and appetizing. My family ate it once every three days or twice, but I didn’t eat enough. Every time I stewed a pot hot, there was no soup left.


1 pickled cabbage heart
200g pork
200g vermicelli
Proper oil
Proper amount of salt
Appropriate amount of five spice powder
Proper cooking wine
Proper raw extract
Right amount of onion
Proper amount of ginger


Step 1
Take a pickled cabbage heart and rinse it repeatedly, shred it and rinse it again to remove the water

Step 2
The pork is thawed, washed and sliced. Today it is not pork, but pork. It needs cooking wine, raw soy sauce and a little starch to marinate for 10 minutes. It tastes good

Step 3
Wash the potato vermicelli. It's best to soak it for 1 ~ 2 hours in advance. It's soft and easy to stew. It's OK not to bubble. Add more soup and stew for a little longer

Step 4
Add a proper amount of oil into the frying pan, saute five spice powder, onion and ginger, add pickled pork strips and stir fry

Step 5
Add sauerkraut and stir fry. Sauerkraut should be thoroughly fried

Step 6
Add an appropriate amount of water

Step 7
Add vermicelli, bring to a boil over high heat and simmer over medium heat for 5-10 minutes

Step 8
Collect the juice over high heat, add salt and a little raw soy sauce to taste. Don't take all the soup away. The pickled rice is very delicious

Step 9
Take out the pot and put it on the plate. Look if you have a special appetite. It tastes more delicious and has endless aftertaste