Fatty muddy and refreshing sauerkraut. After dinner, I went to the wine. It is my favorite dad's specialty.
Loach in the intestines, wash and put in the basin.
The sauerkraut is washed, the leaves are cut into sections, and the vegetable poles are cut into pieces. The ginger is cut into silk, sliced with garlic, sliced with ginger, and chopped with chili. Cut the onion. spare.
Heat the oil to 8 mature and pour in the mud. Sauté the mud to the skin and white and slightly crisp. Pick up the oil.
Oil pan fire, under the bean paste, pepper, star anise, aniseed, onion ginger garlic, pepper, stir-fry, add sauerkraut, add salt and soy sauce.
Pour in the mud, add water to the pot, not too much. It is subject to flooding. Add wine, open a small fire for about 20 minutes.
Spread MSG, plate. Sprinkle with parsley as you like.
1, the mud is best to choose a head is similar, otherwise the time is not easy to master, the big is not too small may have been smashed.