Sauted shredded pork with preserved mustard

Sauted shredded pork with preserved mustard

Introduction:

"At the weekend, I went to the supermarket as usual. When I saw that the pickled sauerkraut was yellow and like sauerkraut, I liked it very much, so I bought some and went home. I thought I would stir fry and eat for sure. I usually bought the kind of fresh sauerkraut that had been pickled all night. The color was green. When I tried it at home, the taste was almost the same as that sauerkraut. It was delicious!"

Production steps:

Step 1: wash the meat and cut it into shreds.

Step 2: mix a large spoon of soy sauce, cornstarch and a small spoon of cooking wine, and refrigerate for half an hour.

Step 3: soak the sauerkraut in water for a while, wash it and cut it into pieces.

Step 4: wash the dried incense and cut it into silk.

Step 5: put a large spoonful of oil in the pot, add onion and ginger to stir up the fragrance.

Step 6: stir fry the shredded pork until discolored, then remove.

Step 7: wash the pan and pour in 1 tablespoon of oil.

Step 8: stir fry the sauerkraut and dried parsley for a while.

Step 9: pour in the shredded meat, add the right amount of boiling water and stir fry together.

Step 10: scoop a large spoon of chopped pepper and stir well.

Step 11: Sprinkle 1.5 teaspoon sugar and 1.5 teaspoon chicken essence for seasoning, stir fry for a while and serve.

Materials required:

Sauerkraut: a handful

Meat: a small piece

Dried incense: three pieces

Chopped peppers: 1 tablespoon

Sugar: one and a half teaspoons

Oil: 2 tablespoons

Chicken essence: a small spoon

Soy sauce: 1 tablespoon

Raw meal: 1 tablespoon

Cooking wine: 1 teaspoon

Onion ginger: a little

Precautions: 1. Pickled sauerkraut should be soaked in water for a while because it is salty. 2. When frying, try the salt first, then add salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh