Not less fat but better flavor(fei rou bu neng shao cai xiang suan cai mao dou )

Not less fat but better flavor

Introduction:

"It's not so sour, but it's delicious."

Production steps:

Step 1: all ingredients are shown in the picture

Step 2: wash the peeled soybeans and drain the water, wash the pickles and wring out the water. Cut into small sections, slice the fat and lean meat separately, and cut into small sections with ginger

Step 3: put the fat meat into the preheated pan, turn down the heat and fry the oil slowly

Step 4: after frying out the oil, the fat meat is slightly burnt, and the lean meat is stir fried

Step 5: add ginger and stir fry for one minute

Step 6: stir sauerkraut evenly

Step 7: pour in the washed beans, stir fry for a while, add half a bowl of boiling water, sauerkraut itself salty, and finally add a little salt can be out of the pot

Materials required:

Sauerkraut: 80g

Soybeans: 300g

Fat and lean meat: 70g

Ginger: right amount

Note: pickled cabbage itself has a salty taste, the final salt to be careful

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Fei Rou Bu Neng Shao Cai Xiang Suan Cai Mao Dou