Sauerkraut meat roll(suan cai liang rou juan )

Sauerkraut meat roll

Introduction:

"Northeast traditional sauerkraut new way to eat, old dishes new do, lips and teeth stay fragrant, endless aftertaste!"

Production steps:

Step 1: 1. Prepare a piece of pork and pickled sauerkraut.

Step 2: 2. Wash the streaky pork in water, add the ingredients, pepper, ginger and a red pepper, cook until eight layers are cooked, take out and let cool.

Step 3: 3. Wash the sauerkraut, slice it with a knife, and then cut it into shreds.

Step 4: 4. Rinse the shredded sauerkraut in water and remove the water.

Step 5: 5. Wrap the boiled and cooled pork with plastic wrap and put it in the refrigerator for about half an hour.

Step 6: 6. Prepare a small dish of mashed garlic, chili oil and meijixian soy sauce.

Step 7: 7. Cut the slightly frozen pork into thin slices, and draw the shredded sauerkraut into the pork to make the sauerkraut meat roll.

Step 8: 8. Put the rolled meat roll on the plate, put it into the steamer, steam it for about 10 minutes, then put it out of the pan, put it on the plate, and sprinkle with garlic sauce and coriander powder.

Materials required:

Northeast sauerkraut: moderate

Streaky pork: moderate

Mashed garlic: right amount

Chili oil: right amount

Meiji fresh soy sauce: right amount

Note: the old dishes are new, fat but not greasy. They are delicious and have a long aftertaste!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: garlic

Chinese PinYin : Suan Cai Liang Rou Juan