Bameng stewed sauerkraut(ba meng hui suan cai )

Bameng stewed sauerkraut

Introduction:

"The full name of Bayannaoer League is Bayannaoer League, which is at the same level as the city and is a level of Inner Mongolia Autonomous Region. In the northwest of Inner Mongolia, no one knows that Bameng pickled cabbage has a slightly sour taste, a soft and waxy potato, and a crisp pickled cabbage, which makes people have endless aftertaste. "

Production steps:

Step 1: a bag of sauerkraut

Step 2: cut sauerkraut into shreds

Step 3: soak in cold water, remove some acid taste and impurities, three minutes is enough

Step 4: fat and lean pork

Step 5: slice

Step 6: drain oil and heat

Step 7: put in the fat slices and stir out the fat

Step 8: put in the scallion

Step 9: add soy sauce again, fill in the right amount of boiling water.

Step 10: put lean meat into boiling water and simmer for 10 minutes

Step 11: put in the potato chips after ten minutes

Step 12: add pepper noodles, salt, stew potatoes, about ten minutes, then add pickled cabbage, stew for ten minutes, put wet cooked noodles on the dishes, steam for three minutes, mix well, out of the pot

Step 13: when I'm out of the pot, I put a smile on my face and give it to myself. Recently, my father was admitted to hospital with pneumonia, which made me exhausted and distressed, but I can't help it. I use my smile to tell myself that there is no problem. The sour taste of pickles tells me that life is a mixture of sour, sweet, bitter, spicy and salty flavors. Smile, it's no big deal.

Materials required:

Sauerkraut: 500g

Potatoes: 2

Vermicelli: right amount

Pork: 150g

Salt: right amount

Chinese prickly ash noodles: right amount

Scallion: right amount

Note: wet cooked vermicelli is a specialty here. You can eat it in a pot for two or three minutes. Shovel the potatoes into small pieces before you come out of the pot, and then mix them well. Only when they are sticky can they taste good. Stew is no soup

Production difficulty: unknown

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Ba Meng Hui Suan Cai