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
Chinese PinYin : Suan Cai Rou Si
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