Sauerkraut sausage casserole(suan cai fei chang bao )

Sauerkraut sausage casserole

Introduction:

"Now I'm so busy every day. I only feel" tired ". I'm busy doing something delicious!"

Production steps:

Step 1: soak the vermicelli in warm water.

Step 2: wash and slice pickled cabbage and soak it in water to get salt.

Step 3: tofu, sliced zucchini, sliced pig large intestine, sliced scallion and ginger.

Step 4: frying pan to oil, add pepper, large ingredients, dry pepper, stir fry over low heat.

Step 5: pour in the large intestine and stir fry.

Step 6: add some cooking wine to stir fry out water.

Step 7: put the fried large intestine into the casserole.

Step 8: pour the oil into the frying pan again, add the sauerkraut to stir fry, stir fry the flavor.

Step 9: sauerkraut into casserole, add water, onion ginger.

Step 10: bring to a boil over high heat and simmer over low heat for 20 minutes.

Step 11: cook the zucchini for 5 minutes.

Step 12: add tofu and continue.

Step 13: join the fans.

Step 14: season with salt, pepper and chicken essence, sprinkle with coriander and turn off the heat.

Materials required:

Pickled cabbage: one bag

Pig large intestine: one

Tofu: one piece

Fans: one

Zucchini: 1 / 4

Coriander: moderate

Onion and ginger: right amount

Chicken essence: appropriate amount

Pepper: right amount

Cooking wine: moderate

Salt: right amount

Dry pepper: right amount

Chinese prickly ash: moderate amount

Note: 1. I use the semi cooked pig large intestine, if it is raw, it should be washed, put in some seasoning, cooked and then used. 2. When pickled cabbage is soaked, clear water can be changed several times in the middle to remove salt.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Fei Chang Bao