Sauteed pickled cabbage and vermicelli is a famous dish for the Northeast. Northeasters often use it for meals.How to make the sauteed pickled cabbage and vermicelli. Many people like to eat the sauteed pickled cabbage and vermicelli.But it does n’t seem easy to succeed. Let’s take a look today.
How to Make Sauteed Pickled Cabbage and Vermicelli
Rinse the pickled cabbage with water repeatedly several times, draining the water.
Cut the meat into filaments, wash and soften vermicelli with water.
Preheat the pan. Pour the oil into the pan. When the oil temperature is 40% hot, add the ginger, onion, garlic, meat and stir-fry. Then add the five-scented powder, soy sauce, sugar, pickled cabbage and stir-fry. Add the right amount of water (to the standard of the soaked pickles). Bring to the boil over a large fire, then simmer over medium heat for a few minutes. Add the soft fans, salt and stir-fry. Slightly after 1 minute into MSG, water starch on it.
Such delicious sauteed pickled cabbage and vermicelli is complete.
Sauteed Pickled Cabbage and Vermicelli
- 50 g pork belly
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