Sauted shredded pork with sauerkraut(suan cai chao rou si )

Sauted shredded pork with sauerkraut

Introduction:

"This dish is very homely and simple, but it is absolutely delicious. It's a disaster for the rice. It's suitable for eating rice, noodles and porridge. It's appetizing and refreshing. If you are interested, come with me step by step. "

Production steps:

Step 1: wash pickled cabbage and pork loin, cut into shreds, wash and prepare zhitianjiao.

Step 2: add 1 tbsp soy sauce, 1 tbsp salt, 1 / 2 tbsp cooking wine, 1 tbsp cornstarch and 1 tbsp sesame oil to pork loin, mix well, marinate for 10 minutes, dice zhitianjiao, chop ginger and garlic into antler and prepare.

Step 3: add 2 tbsp sesame oil to the pan, saute ginger, garlic and chili.

Step 4: pour in the sauerkraut and stir fry.

Step 5: pour in 1 tbsp soy sauce, 2 tbsp sugar and 1 tbsp salt, and continue to stir fry until the water content of sauerkraut is dry. Remove from the pot.

Step 6: add 2 tbsp sesame oil into another pot, add shredded pork loin, and stir fry with chopsticks until broken.

Step 7: pour in the sauerkraut.

Step 8: pour in 1 tbsp soy sauce, 1 tbsp chicken essence and stir well.

Materials required:

Sauerkraut: 300g

Pork loin: 200g

Zhitianjiao: 50g

Ginger: 15g

Garlic: 15g

Salt: 2 teaspoons

Sugar: 2 teaspoons

Soy sauce: 3 tbsp

Chicken essence: 1 teaspoon

Cooking wine: 1 / 2 tbsp

Raw meal: 1 teaspoon

Sesame oil: 5 tbsp

Precautions: 1. Pickled cabbage must be soaked clean to avoid sand. 2. This dish must have more oil to taste good. 3. Seasoning should be made according to your own taste. 4. If you don't eat chili, you can leave it.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Chao Rou Si