Shredded pork with sauerkraut

Shredded pork with sauerkraut

Introduction:

"Sauerkraut is rich in lactic acid bacteria, and it is also one of the main ingredients in Northeast China in winter."

Production steps:

Step 1: shred pickled cabbage; shred pork fat and lean separately; shred onion and ginger; shred garlic

Step 2: add peanut oil into the pot and stir fry the fat for a while without waiting for the oil to heat up

Step 3: stir fry the lean meat until red

Step 4: add onion, ginger, pepper noodles, soy sauce and stir fry for a while

Step 5: add sauerkraut, stir fry for a while, then add proper amount of soup or water

Step 6: wait for about 5 minutes, when the soup (or water) is finished, add minced garlic and a small amount of salt and then take out of the pot

Materials required:

Sauerkraut: right amount

Shredded pork: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Vegetable oil: right amount

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Precautions: 1. Sauerkraut likes oil, so less oil will affect the taste; 2. It's easier to cut pork slowly after freezing, and it's easy to separate fat from lean, so you don't feel greasy when eating fat meat first; 3. People with light mouth need not put salt, because sauerkraut itself contains salt, and its sour taste is rich.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: sour and salty