Sauerkraut and white meat in casserole
Sauerkraut and white meat in casserole
Introduction:
"Sauerkraut, white meat stewed in casserole, taste pure, fresh and salty moderate, sour son soft. Pork is fat but not greasy. This dish is not only a good one in winter, but also a good one in summer
Production steps:
Materials required:
Sauerkraut: 300g
Pork: 250g
Vermicelli: 100g
Scallion: 5g each
Salt: 5g
Edible oil: 25g
Soy sauce: moderate
Sugar: right amount
Shredded ginger: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: three quarters of an hour
Taste: sour and salty
Sauerkraut and white meat in casserole
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