Today, we use the most common ingredients to make a steaming casserole, sauerkraut and white meat. This sauerkraut must be from the northeast. It tastes sour and fragrant, tastes delicious, and the meat is fat. It is more attractive. The practice is also suitable for the character of the northeast people and is forthright and atmospheric.

Ingredients

100g streaky pork
250g northeast pickled cabbage
1 fan

Directions

Step 1
Prepare the ingredients. Wash the pickled cabbage twice with water. Don't wash it too much. It won't taste

Step 2
Fans soak in cold water. If they are in a hurry, they can't soak. They mainly wash the floating soil

Step 3
Cut streaky pork into thin slices. It's best to be a little frozen. It's easy to cut

Step 4
Sit in a casserole with boiling water, then cut the sliced pork, put some onion, ginger and cooking wine, and cook over low heat for 10 minutes

Step 5
  Sauerkraut should be sliced horizontally, so it is easy to break

Step 6
Make the oil in the pot 70% hot, and then stir fry sauerkraut over high fire until fragrant

Step 7
Stir fry sauerkraut for 1 minute, pour all the meat and soup in the casserole into the iron pot to boil, and put salt, yellow rice wine and pepper; Then pour it back into the casserole and cook over low heat for 10 minutes. Finally, put the soaked fans down and soften them