This dish is taught by my mother. The sauerkraut tastes very good. It can be cooked with a lot of side dishes. I am the most ordinary and simple.
Prepare the ingredients, meat, dried chili, garlic, ginger.
Cut the pepper, ginger, garlic and meat, slice the fat, and cut the minced meat.
Sauerkraut cut into thin
Heat the pot, do not put oil, and pour the sauerkraut directly. This is to dry the water in the sauerkraut. After cooking, the taste is more crisp.
Then put the right amount of salt, the individual cooking dishes are not ingredients, all the ingredients are put on the feeling.
Adding salt and frying for about 1 minute, you can see a lot of water coming out. It is about 5 minutes for the water to dry out. The sauerkraut fried in water is in the bowl.
In the process of pickling sauerkraut, you can use the hooks to be used later. Use a small bowl, pour the appropriate amount of oil, add a proper amount of starch, add half a bowl of water, stir with chopsticks.
Wash the pot, heat it, do not put oil, put the fat directly down and pull out the oil.
After the fat is oily, put the lean meat and ginger down and fry.
The meat is fried and discolored, and the flavor is added. Put a proper amount of soy sauce and salt, and put the soy sauce to make the meat more fragrant.
After 1 minute of frying, put the dried chili and garlic into the stir fry and stir-fry.
Then pour the dried sauerkraut into the pot and fry for 2 minutes.
After 2 minutes, pour the previously adjusted hooks into the pot, and put a proper amount of oil and stir fry for 2 to 3 minutes.
Finally, start the pot, put on the plate, open it and eat it~
1: Sauerkraut is very oil-absorbing, so I will choose half-fat pork and half-slim pork, sometimes with pork belly. 2: The purpose of ticking is also because the sauerkraut is very oily, and the starch is in the inside, so that the oil can be less, and the sauerkraut will have a crisp and smooth taste.