Sauerkraut and pork sausage casserole
By NonaCrona
Now I am so busy every day, only one feels "tired" and takes a break from the busy time to make something delicious!
Recipe Recommendations
- sauerkraut a bag
- pig large intestine a
- tofu a
- fans a
- zucchini 1/4 of
- coriander appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- hot and sour
- pot
- half an hour
- ordinary
Steps for Sauerkraut and pork sausage casserole
1
Soak fans in warm water for later use.
2
Wash and slice the cabbage, soak in water to remove the salt.
3
Tofu, sliced zucchini, pork large intestine, onion and ginger.
4
Wok to oil and add pepper, aniseed, and dried peppers to stir-fry over low heat to create aroma.
5
Pour into the large intestine and stir fry.
6
Add some cooking wine and stir-fry to remove water.
7
Put the stir-fried large intestine into a casserole.
8
Pour the oil in the wok again, add the cabbage and stir fry until the aroma is fragrant.
9
Put the pickled cabbage into the casserole, add water, green onions and ginger.
10
Bring to a boil over high heat and simmer over medium to medium heat for 20 minutes.
11
Add the zucchini and cook for 5 minutes.
12
Add tofu and continue.
13
Join fans.
14
Season with salt, pepper and chicken essence, sprinkle with cilantro and turn off the heat.Sauerkraut and pork sausage casserole Make Tips
1. I use the semi-cooked pig intestine. If it is raw, I need to wash it, add some seasonings and cook it before using it. 2. When soaking cabbage, you can change clear water several times in the middle to best remove salt.