Sauerkraut as an appetizer(kai wei xiao cai xue cai rou si )

Sauerkraut as an appetizer

Introduction:

"The delicacy of sauerkraut can't be replaced by other ingredients, but because it contains nitrite, there are fewer and fewer opportunities to eat it now. Every spring, I still like to add some shredded meat and bamboo shoots to stir fry. I like to have dinner very much. I prefer some noodles and some shredded sauerkraut shoots. It's delicious!"

Production steps:

Step 1: get the ingredients ready.

Step 2: cut bamboo shoots and refined meat into shreds.

Step 3: add salt, chicken essence, cooking wine and starch to cut meat and marinate for about 10 minutes.

Step 4: stir onion and ginger.

Step 5: wash the cabbage and drain the water.

Step 6: add some salt in the boiling water pot and blanch the bamboo shoots for about 10 seconds.

Step 7: cool the oil in a hot pan, stir in scallion and ginger, and add shredded meat.

Step 8: add the hot bamboo shoots.

Step 9: stir well with sauerkraut and add a little sugar to taste.

Step 10: add a little water and boil for three or four minutes.

Step 11: salty and delicious sauerkraut and shredded pork.

Materials required:

Potherb mustard: 150g

Refined meat: 50g

Bamboo shoots: 1

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Precautions: 1. The nitrite can be removed by cleaning the cabbage once. 2. The oxalic acid can be removed by blanching bamboo shoots with boiling water. 3. This one doesn't need to add salt to taste. The saltiness of the pickle itself is OK.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kai Wei Xiao Cai Xue Cai Rou Si