Delicious and convenient to do the heavy mouth Sichuan-style sauerkraut pork noodle, satisfying some of the favorite rice noodle desires~
Preparation: I bought the sauerkraut in a bag, and cut the sauerkraut into granules or strips according to your own taste, as well as pork shreds.
Put the cut pork in a small bowl, put a proper amount of salt in the bowl, soy sauce, a few drops of sesame oil, add starch, stir and mix.
Cut the green pepper and red dried chili into pieces, and the pepper can be cut.
Pour the oil into the hot pot. When the heat is too hot, you can put a few dried chillies and chopped sauerkraut and millet pepper in the pan to smell the sauerkraut until about 2-3 minutes. (Because I am a Chongqing native, I love to eat spicy, I put a few green small peppers and throw them together to stir fry, or the words according to their own taste, do not like too spicy, you can put red dry chili just fine)
When you are smelling the smell of kimchi, you can add the boiled water in the pot. (It is recommended to use hot water. Because the cold water is not boiled, it will take longer to heat up after adding it to the pot. If you use the heat directly, Water time is more convenient.) When the water in the pot is rolling, you can add salt according to your own taste, as well as MSG or chicken essence.
After using the chopsticks, throw the shredded pork into the pot and cook until the color is ripe.
The meat is almost cooked, you can go to the rice noodles. I don't have dried rice noodles. The supermarkets are all packed rice noodles. When they are thrown, they are cooked until the rice noodles are scattered. If they are too long, they will be cut off. If it is dried rice noodles. If you want to use the warm water to soak it, then put it on the pot. After I have this rice noodle, the pot will be scattered for a few minutes.
Finally, delicious and delicious Sichuan-style sauerkraut shredded pork noodles are ready!