Sauerkraut with pepper

Sauerkraut with pepper

Introduction:

"When you eat fat pork with skin, you like to fry it until it's golden on both sides. Fat meat is not fat. It's chewy. Fried sauerkraut with skin and QQ still likes the fragrance of dry pepper. It's less mellow than raw pepper. It's pure dry pepper. Sauerkraut with dry pepper is sour and spicy. It's not good to sell. It's worthy of suffering!"

Production steps:

Step 1: wash sauerkraut, cut into small sections horizontally, cut into long sections of pepper, wash and slice pork.

Step 2: hot pot, add a little oil, add pork, add a little salt, fry in low heat.

Step 3: fry until both sides of the pork are golden.

Step 4: add dried pepper and stir fry quickly.

Step 5: add sauerkraut, stir fry with salt, add chicken essence according to personal taste.

Step 6: get out of the pot.

Materials required:

Sauerkraut: 300g

Pork: 200g

Dried pepper: 3

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: warm tips: because I bought home pickled sauerkraut, there is no salt, so fry when appropriate salt. If it is already salty sauerkraut, there is no need to put salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour