Sauteed king in Northeast China

Sauteed king in Northeast China

Introduction:

"Northerners love to eat sauerkraut in winter. Sichuan white meat, white meat sausage and pickled vegetable powder are also delicious. In the early winter, vegetables in the north were mainly cabbage and potatoes, and then all kinds of pickles. At that time, almost every family had to pickle pickles and eat them every day. Now there are more kinds of vegetables, cabbage and potatoes are reduced to the point of embellishment. There are fewer and fewer pickles at home, and this dish is not easy to eat. But I still love to eat, like that simple taste. "

Production steps:

Step 1: wash the small pickles and break them apart.

Step 2: use a knife to slice the sauerkraut and tear it open by hand. (so that the thread can be cut thinner)

Step 3: then cut the sauerkraut into shreds, the finer the better. My knife work is average

Step 4: shred ginger and meat, put them on the plate.

Step 5: soak the fans in boiling water and take them out for standby (my fans used two, one more is just right)

Step 6: dry the cut sauerkraut and put it on a plate

Step 7: add about 80 grams of vegetable oil into the frying pan, add shredded meat and ginger at 60% heat, and stir fry until the shredded meat turns white.

Step 8: put the sauerkraut into the frying pan, add appropriate amount of refined salt and stir fry.

Step 9: stir fry for two minutes, add water in the frying pan, put in the vermicelli and stir fry quickly.

Step 10: add chicken essence, stir fry evenly, take out the pot and put on the plate.

Materials required:

Sauerkraut: 200g

Fans: one

Tenderloin: 50g

Vegetable oil: 80g

Refined salt: right amount

Chicken essence: appropriate amount

Note: sauerkraut eat more oil, so vegetable oil should be put more than usual fried vegetables to taste good.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh