Assorted spicy braised sour horns

In the past, most people thought it was unhealthy to eat kimchi, but in fact, it was not. As long as kimchi was cured well, it could retain the vitamins in vegetables. Not only would the nutrients not be lost, it also had an appetizing and digestive effect. This is the credit of lactic acid bacteria. On the contrary, if you don't pay attention to sanitation and disinfection when making kimchi and mix mixed with miscellaneous bacteria, it is no different from eating rotten vegetables. Therefore, when making kimchi, the vegetables must be washed and dried before they are watered. The utensils must be strictly disinfected and soaked for a long time, at least half a month, can you kill bacteria and completely expel nitrite by the chemical reaction generated by fermentation, making it the healthiest thing to eat.
Everyone knows that nitrite is a carcinogen, and it reaches a peak within five days of kimchi, gradually weakens after five days, and becomes almost rare after twenty days. Kimchi will naturally produce lactic acid bacteria in a closed marinating environment, which will ferment and achieve a special taste of sour flavor on vegetables. However, once mixed with mixed fungi, the kimchi water will deteriorate and foam. At this time, it must be handled in time and you can just sprinkle in some high-quality white wine. It should be eaten in time after marinating enough flavor. If you don't like eating acid, you can soak it in water and wash it and stir fry it.
It is recommended to use a special kimchi jar to pickle when making kimchi, because the kimchi jar can be closed with clear water. As long as there is no lack of water in the sealed sink, no miscellaneous bacteria will be mixed. Vegetables will naturally expel excess gas after fermentation, but external air is not easy to enter, so that a single lactic acid bacteria that are beneficial to the human body is always preserved in the kimchi jar. This way, it is healthy and hygienic to eat, and can also help promote digestion of the stomach and intestines.
Today, I will use homemade steamed horns to make another dish called "Assorted Spicy Braised Sour Horn". It tastes good, has a strong taste and is very good for the rice. The method is as follows;