In autumn, we pay attention to "eating sour but not spicy", and recommend a "fat dish", which is fragrant but not greasy, and especially relieves cravings

 Today I will share with you a "fat dish", sauerkraut pork vermicelli soup, fragrant but not greasy, especially satisfying.     

Sauerkraut pork vermicelli soup

Ingredients: 300 grams of sour cabbage, 500 grams of pork belly, 200 grams of wide vermicelli.

Ingredients: 3 star anise, 2 bay leaves, half a tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of rice vinegar, 1 teaspoon of chicken essence, 2 teaspoons of sugar, 2 teaspoons of cooking wine, a little salt, a little minced chives. Appropriate amount of green onion, ginger, garlic and cooking oil.

In the first step, wash the sour cabbage first, dry the water and cut it into shredded sauerkraut, wash the pork belly and cut it into pieces, cut the wide vermicelli into two sections from the middle, soak it in cold water, soak it softly, cut the green onion into pieces, crush the garlic, and slice the ginger.

The second step is to heat the oil pan on the fire, pour a little oil to heat, put in the pork belly pieces and simmer it for a while over low heat, stir out part of the excess lard inside, and stir until its surface is a little golden brown.

Step 3: Pour out the stir-fried lard, add an appropriate amount of cooking oil to the oil pan, heat it over low heat, add star anise, bay leaves, green onions, garlic cloves, and ginger slices and fry for 2 minutes, and the fragrance will be fried.

Step 4: Pour in the stir-fried pork belly, stir-fry in cooking wine, add light soy sauce, dark soy sauce, rice vinegar, chicken essence and sugar and stir-fry for 2 minutes, and stir-fry until the meat pieces are colored.

Step 5: Pour hot water over the meat pieces into the pot, bring to a boil over high heat, cover the pot and simmer over medium-low heat for 30 minutes, stew until the pork belly pieces are cooked and soft, add shredded sauerkraut and simmer for 20 minutes.

Step 6, remove the lid, put in the wide vermicelli and stir well, then simmer for another 5 minutes, after the wide vermicelli is cooked, you can turn off the heat, get out of the pot to bring out the stewed vegetables and soup, sprinkle a little chives and it's ready.

Tips:

If the sauerkraut is stewed directly in the pot, the taste of the whole dish will be too sour, and it will also mask the aroma of the meat, so it is best to soak it before cleaning it to reduce some sour and astringent taste, don't let it be so sour, soak it for about 20 minutes to squeeze the water inside.

If you are afraid of being greasy, you should first stir-fry the pork belly with a little oil for a while, so that the whole dish will not look too greasy, and the excess lard from the stir-fry can be used to fry the vegetables, which is especially fragrant.