Sauerkraut and Beef Vermicelli Hot Pot
Tangy, spicy, and full of flavor — perfect with rice. As the weather turns cold, nothing beats a steaming pot of sauerkraut beef and glass noodle casserole. Simply delicious.
Ingredients
Northeast sauerkraut
300 g
Fatty beef slices
200 g
Vermicelli noodles
1 handful
Enoki mushrooms
100 g
Instructions
1
Step 1
Prepare the ingredients and shred the sauerkraut into thin strips.
2
Step 2
Heat salad oil in a pot, add a tablespoon of Pixian broad bean paste, and stir-fry until the oil turns red.
3
Step 3
Add ginger slices, scallions, garlic, and chili, and stir-fry until fragrant.
4
Step 4
Add the sauerkraut and stir-fry, then season with a pinch of salt.
5
Step 5
Pour in water to taste, cover with a lid, and simmer for 20 minutes.
6
Step 6
Add the vermicelli noodles.
7
Step 7
Once the vermicelli softens, add the enoki mushrooms.
8
Step 8
Add the beef rolls to the pot and gently separate them with chopsticks.
9
Step 9
Finally, fry scallions, ginger, and Sichuan peppercorns in oil until fragrant, and drizzle the infused oil over the sauerkraut.
10
Step 10
The dish is spicy, tangy, and refreshing.
11
Step 11
It pairs especially well with steamed rice.
