How to make authentic Bameng pickled cabbage

Bameng is Bayannur League in Inner Mongolia. Bameng stewed sauerkraut is a common home-cooked dish in the local area. Its preparation is relatively simple. The main ingredients are lean pork, sauerkraut, vermicelli, tofu and other ingredients. Although the preparation is relatively simple, it tastes very good because of the sauerkraut, which can promote appetite. Let us learn about the authentic method of Bameng stewed sauerkraut.

How to make authentic Bameng pickled cabbage

Ingredients

500g lean pork, 400g pickled cabbage, 300g vermicelli, 3-5 potatoes, 300g tofu, scallion, ginger, garlic, dried ginger powder, pepper powder, sugar and salt

Steps to make authentic Bameng pickled cabbage

1. Cut the lean meat into slices 2. Cut the potatoes into large pieces 3. Prepare vermicelli 4. Prepare tofu 5. Prepare the sauerkraut 6. Prepare the onion, ginger and garlic 7. Heat oil in a pan and add the meat slices 8. Add garlic and stir-fry over medium heat until the meat turns white 9. Add braised sauce for color 10. Add the potato cubes and stir-fry over high heat 11. Add the braised sauce and stir-fry 12. Add onion and ginger, then add a teaspoon of dried ginger powder, a teaspoon of pepper powder, and two to three teaspoons of salt 13. My teaspoon is this big~ 14. Add water to cover the potatoes and simmer for 3-5 minutes 15. Add tofu and continue to simmer for about 5 minutes 16. Add vermicelli and simmer for about five minutes 17. Add sauerkraut and simmer for 5-10 minutes before serving 18. Sprinkle some chicken essence before serving. 19.

Diet Introduction

Bameng sauerkraut stew is a popular home-cooked dish in northwestern Inner Mongolia. The spare ribs are fat but not greasy, the sauerkraut is sour and refreshing, the potatoes are soft, the vermicelli is slippery, and the soup is little but not dry and hard. It is definitely a happy thing to eat with a bowl of fragrant rice, while gnawing on the spare ribs, eating vegetables, meat, and rice, and drinking wine in big bowls. Winters in the western region are dry and cold. The broth of the Bameng stew is rich and full, and the ingredients have absorbed enough seasoning, so it is fragrant and goes well with rice. It is very popular among people in the west. It is said that people who travel all over the country and have eaten this dish are all impressed. According to the local custom in Inner Mongolia, when there is still some sauerkraut left at the bottom of the bowl, you should add freshly boiled water to the bowl and drink a bowl of sour, fragrant and delicious sauerkraut soup with oil floating on it, and you will be very satisfied!