The sauerkraut
By VicentaLakin
remember, there's a saying called "music without borders", and i think it's quite appropriate to change to "food without borders", but it's always felt that korean tastes are not good for most people, especially our hunan people, who have always been the province of pork, many of which are related to pork, and most famous is chili. well, since the food is beyond our bounds, today you're suddenly trying to make a spicy sauerkraut, and it tastes rather good
Recipe Recommendations
- Korean rice cake strips 12 articles
- pig lean meat 100 grams
- carrots 50 grams
- onion 50 grams
- Xiaohongjianjiao 30 grams
- Small green pepper 30 grams
- Korean hot sauce a tablespoon
- Korean soy sauce a small spoonful
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- distant appropriate amount
- Korean sake appropriate amount
- oil appropriate amount
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for The sauerkraut
1
Skinned pork cut to the size of a thumb cap, added to the powder, rice vinegar, wine, soy sauce, chicken collide, put in the fridge for half an hour
2
New pastry, onions, carrots, chili cut out for spare
3
Put some water in the pot and make it soft
4
Put carrots in the pastry water. Don't fall in a bowl
5
Add a small spoonful of Korean sauce to the cake
6
Put a little bit of oil and red in the pot, put it in the pickled pork porridge for a minute, and then change the color and add the appropriate amount of salt to the spare
7
Then you put a little oil in the pot, a little onions, a little chili when the scent comes out, and then you pour pastry, and then you join us
8
Put a big spoonful of Korean spicy sauce in the pot
9
When the juice's ready, you'll be able to start with the roasted meat
10
it's still goodThe sauerkraut Make Tips
1. Do not put salt when marinating pork. Add salt when stir-frying until it changes color so that the pork will not get old
2. The vinegar used to pickle pork is to make the pork more tender, but in order to prevent changing the nature of the pork, do not put too much. A little bit is enough.
3. If you like to eat spicy ones, you can increase the amount of small peppers. My version is medium spicy.
4. Because Korean soy sauce is inherently salty, just add salt from onions and peppers without putting too much salt.
2. The vinegar used to pickle pork is to make the pork more tender, but in order to prevent changing the nature of the pork, do not put too much. A little bit is enough.
3. If you like to eat spicy ones, you can increase the amount of small peppers. My version is medium spicy.
4. Because Korean soy sauce is inherently salty, just add salt from onions and peppers without putting too much salt.