How to make potatoes and Northeast sauerkraut more delicious? Home-cooked recipe for braised sauerkraut with potatoes

Potato braised sauerkraut is a common home-cooked stew on the table of the northern public, the main ingredients are potatoes, northeast sauerkraut, pork belly with skin, vermicelli and so on. It's a sour appetizer! Ingredients: Northeast sauerkraut, potatoes, wide vermicelli, pork belly with skin, green onion, ginger, garlic, star anise, vegetable oil, cooking wine, soy sauce, salt, chicken essence and so on

Take an appropriate amount of wide vermicelli into the container, add the appropriate amount of water to soak for about 5 minutes to make the vermicelli soft, the potatoes should be washed clean and sediment, peel off the outer skin and cut into a uniformly sized hob piece for later

Cut off the roots of the sauerkraut in half a piece, divide into single pieces and soak them in a container, if you don't like it too sour, you can soak it for a while, squeeze the sauerkraut dry and cut it into strips for later

Green onion, ginger and garlic peeled off and cleaned, cut into green onion, ginger slices, garlic slices, one star anise ready, a piece of pork belly with skin rinsed with warm water and cut into thick slices for later

Stir-fry the pork belly slices in a hot pot with more vegetable oil than when stir-frying, add green onions, ginger slices, garlic slices, star anise and stir-fry, pour in the appropriate amount of cooking wine and soy sauce

Pour in the potato cubes and stir-fry until colored, add the right amount of water to cover the pot and bring to a boil, when the potatoes are ripe, add shredded sauerkraut and vermicelli, add the appropriate amount of salt and simmer for about 10 minutes

Simmer until the ingredients are cooked through, turn off the heat, add a little chicken powder to taste and stir well