Sauerkraut and pig's feet in casserole(suan cai zhu ti bao )

Sauerkraut and pig's feet in casserole

Introduction:

"I bought a bag of fat fish head seasoning. I wanted to burn fish head. But because some things did not go to buy vegetables, had to find some ready-made from the refrigerator. I made this - sauerkraut and pig's hoof casserole. It's the first time to cook like this. I didn't expect that it tasted good. The pig's hoof has the fresh sour taste of sauerkraut. It's very tasty! "

Production steps:

Step 1: pour boiling water into the casserole, add onion, ginger, pig's feet, cooking wine, bring to a boil over high heat, simmer over low heat for 1.5 hours.

Step 2: slice bamboo shoots, boil for 2 minutes with boiling water, set aside.

Step 3: turn on the fat fish head seasoning, use only pickled cabbage, and do not use chili sauce.

Step 4: stir fry the sauerkraut in the frying pan.

Step 5: add pickled cabbage after 1.5 hours.

Step 6: add bamboo shoots, add a little sugar, and continue to simmer for 15 minutes.

Step 7: add some chicken essence to taste, and then sprinkle some garlic sprouts.

Materials required:

Pig's hoof: one

Fish head dressing: one bag

Bamboo shoots: a bag

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Appropriate amount: sugar

Chicken essence: appropriate amount

Note: pickled cabbage is very salty, no need to add salt. A little sugar can make the soup more delicious.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: sour and salty

Chinese PinYin : Suan Cai Zhu Ti Bao