Pork sauerkraut
By VicentaLakin
Big cabbage is our main cook every winter. Because I've been eating since I was a kid, and I've had enough, and I haven't eaten for over a decade. All kinds of anti-season veggies are eaten. During these years, vegetables are healthier when they are thought to be season-compliant. That's not it. Pick this up again. Don't tell me it tastes so good when you feel it。
Recipe Recommendations
- Chinese cabbage 800 grams
- pork 100 grams
- vermicelli 1 handful
- peanut oil 5 grams
- salt 1 gram
- chicken essence 0.5 grams
- soy sauce 5 grams
- onion Xiao Xu
- pepper Xiao Xu
- qingshui appropriate amount
- octagonal Xiao Xu
- Jiang Xiao Xu
- salty and fresh
- stewed
- half an hour
- simple
Steps for Pork sauerkraut
1
Pigs and flowers。
2
Slice。
3
Hot pan cold oil。
4
Put some pepper and eight horns on。
5
The salt。
6
Put the meatloaf on top。
7
Meat slices。
8
Onions cut。
9
Let's go。
10
Fry out the smell of ginger, let it go。
11
Big cabbage washes, and big cabbage has to taste green and yellow. Pure white tastes bad。
12
Hands torn into pieces。
13
Rolling into cabbage。
14
When the cabbage's out, it must be out of color or not。
15
Take the powder bars。
16
Clean up。
17
Put it in the cabbage。
18
Water。
19
Try to get the powder in the water。
20
The small and medium-cooked stew boiled softly to the ground. It's not too much, it's chicken, it tastes more special if it's fragrance。
21
The finished product。