Sauerkraut rolls with bacon(pei gen suan cai juan )

Sauerkraut rolls with bacon

Introduction:

"Sauerkraut in Northeast China is fermented and salted with Chinese cabbage. It tastes sour and crispy. It is wrapped in bacon slices and fried. It is sour and crispy and greasy."

Production steps:

Step 1: clean each piece of sauerkraut.

Step 2: cut the thick vegetable into two or three pieces, and then cut them into thin strips.

Step 3: divide the whole bacon into two parts from the middle, and roll the shredded sauerkraut on half of the bacon slices.

Step 4: after the volume of a group of string with a signature.

Step 5: heat up the oil in the pan, put it into the meat roll after the oil is hot, cover it over low heat and simmer for five minutes.

Step 6: turn to the other side and simmer for five minutes.

Materials required:

Bacon slices: 5

Northeast sauerkraut: 50g

Shredded black pepper: 3G

Oil: 10ml

Note: if the pickled cabbage is too sour, you can soak it with water and squeeze it dry. When stewing and frying, be sure to keep the heat low to prevent the pot from being burnt. After the pot, sprinkle the black pepper according to the taste.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: sour and salty

Chinese PinYin : Pei Gen Suan Cai Juan