Teach you how to make a famous dish in the Northeast - pickled vegetable powder! It's delicious

Northeast sauerkraut is made of Chinese cabbage fermented and pickled, sour and crisp, and is deeply loved by sauerkraut control. And pickled vegetable powder is a classic way to eat sauerkraut in Northeast China!

Ingredients required: a bag of Northeast sauerkraut, a piece of pork belly, a handful of vermicelli, an appropriate amount of green onions, ginger and garlic

Here's how:

1. Clean the Northeast sauerkraut and remove the water. Rinse the vermicelli with water and cut it with scissors without soaking; Shredding of meat; Finely chop the green onion and garlic and shred the ginger.

2. Heat the pot, pour the oil, and stir-fry the chopped green onions, ginger and meat until the meat changes color.

3. Pour in the sauerkraut, add peppercorn powder, oyster sauce and salt, stir-fry repeatedly, pour in a small bowl of water, put the vermicelli on one side, cover the lid, and reduce the juice for about 6 minutes

4. Open the lid of the pot, the water has been basically dried at this time, stir-fry evenly, and pour in the light soy sauce to adjust the color

5. Add minced garlic and green onion and stir-fry, drizzle a little cooked oil (to make the dish brighter) and put it on a plate and remove from the pot

6. Color, fragrance and taste are complete, and you don't have a mouth! Rice made with Tohoku rice--- life is so beautiful!

This dish can be called a "rice artifact", and eating two bowls of rice in one meal is simply so fragrant!!