When the weather is cold in winter, a dish often stewed in families in Northeast China is sour cabbage and pork stewed vermicelli. As soon as winter comes, many families will pickle a large jar of pickled cabbage. Sometimes they don’t want to go out to buy vegetables when it’s cold and snowy. They will eat it for several days. It’s a dish they often eat and won’t get tired of. Stew a pot, load a bowl for one person, sit on the hot Kang, eat and talk about home style. It feels warm and warm. Although my home is not from Northeast China, I also like the special taste of sour cabbage. When I have time, I will stew a pot. My family likes it. It’s not enough to stew a big pot. This time I just received the pickled cabbage from overlord supermarket. Let’s stew this famous domestic dish in Northeast China with it!

Ingredients

500g sour cabbage
100g streaky pork
50g vermicelli
1 shallot
1 ginger
2 dried peppers
30g peanut oil
1g pepper
1 star anise
Half a spoonful of salt
2 tablespoons soy sauce

Directions

Step 1
Prepare pickled cabbage. This bag is just a kilo

Step 2
Cut streaky pork into small pieces

Step 3
Heat the oil in the pot, stir fry the meat until the color changes, and analyze the oil

Step 4
Add onion, ginger, pepper and star anise and stir fry until fragrant

Step 5
Pour in pickled cabbage and stir fry evenly

Step 6
Pour in soy sauce and stir well

Step 7
Add water and dig a hole in the middle of the cabbage

Step 8
Put the washed vermicelli into the and add the dried pepper

Step 9
Cover the pot, turn to low heat and simmer until the noodles are soft and rotten. Season with salt and cook for another two minutes