How to make vermicelli, mutton and sauerkraut

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make vermicelli, mutton and sauerkraut.

1. Put the mutton slices into the pot with cold water to remove the blood foam

2. Take out the mutton after it changes color. Don’t keep it for too long to prevent it from becoming overcooked.

3. Soak the pickled cabbage in water to remove some of the sour taste

4. Squeeze out the water and cut into wide strips

5. Chop the green onion and coriander into small pieces.

6. Heat cooking oil in a pan, add aniseed and peppercorns and fry until fragrant

7. Remove the peppercorns and aniseed, add chopped green onions and stir-fry until fragrant

8. Pour in the sauerkraut and stir fry for a few times

9. Add salt and pepper and continue to stir fry

10. Stir-fry evenly, add appropriate amount of water, add vermicelli and bring to a boil, add mutton and continue cooking for about five minutes

11. When the vermicelli is cooked, turn off the heat and sprinkle with coriander.

12. Serve and enjoy

Look at the editor’s introduction today. In fact, the vermicelli, mutton and sauerkraut that you eat outside is not that difficult to make. The steps are also very simple. We might as well make it healthier at home!