How to make pickled cabbage and pork vermicelli

Only when we are in good health can we do what we want to do. Good health is not innate. We need to take good care of it and maintain it carefully in our daily life, especially paying attention to diet. The method of sauerkraut and pork vermicelli is extremely simple and it can be completed in a short time.

1. Prepare a piece of pork belly.

2. Bring a pot of cold water to boil.

3. Turn to low heat and cook until chopsticks can be easily pierced through. Remove from the heat and set aside, saving the soup for later use.

4. Chop the sauerkraut, ginger and garlic.

5. Heat the oil in a pan and sauté ginger and garlic until fragrant.

6. Add the sauerkraut and stir-fry until dry. Add appropriate amount of salt and chili powder, stir well and set aside (I stir-fried a little too much, so you can keep it for mixing with noodles or as a side dish).

7. Wash the vermicelli.

8. Add to the soup with cooked pork belly (I used local pigs, the soup is delicious and has no fishy smell. If it is frozen meat, it is best not to use it)

9. After the vermicelli is cooked soft, add minced meat, a little salt, and a little chicken essence before serving.

10. Serve in a bowl.

11. Add the chopped pork belly, a spoonful of sauerkraut, a little chopped coriander, and drizzle with chili oil if you like spicy food.

I would like to remind everyone that you can eat sauerkraut, pork and vermicelli with white porridge. It is light and healthy and extremely beneficial to human health. This is one of the reasons why it is so popular.