Pork shredded with pickled cabbage
By MiguelHamill
Sauerkraut is rich in lactic acid bacteria and is one of the main ingredients in Northeast China in winter.
Recipe Recommendations
- sauerkraut appropriate amount
- shredded pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vegetable oil appropriate amount
- pepper noodles appropriate amount
- soy sauce appropriate amount
- sour and salty
- burn
- ten minutes
- simple
Steps for Pork shredded with pickled cabbage
1
Shred sauerkraut; cut pork into thin strips; shredded onions and ginger; shredded garlic into thin strips
2
Add peanut oil into the pan, add fat meat and stir-fry for a while before the oil becomes hot
3
Then add the lean meat and stir-fry until it turns red
4
Add spring onion and ginger, pepper noodles, and soy sauce and stir fry for a while
5
Then add sauerkraut, stir-fry for a while, and add appropriate amount of stock or water
6
Leave for about 5 minutes. When the stock (or water) is exhausted, add minced garlic and a small amount of salt and remove from the panPork shredded with pickled cabbage Make Tips
1. Pickled cabbage pairs well with oil, so using less oil will affect the flavor.
2. It is easier to cut pork after freezing it and letting it thaw slightly. Also, separate the fat from the lean meat and stir-fry the fat first so it does not taste greasy.
3. Those who prefer a lighter taste may omit salt, as the pickled cabbage already contains salt and is rich in sour flavor.