Sauteed pork with pickled cabbage and tofu
Sauerkraut is a favorite food in Northeast China. Every year in autumn, when cabbage is harvested, every family will choose the right time to pickle sauerkraut for winter consumption. The whole operation process is required to be carried out in an oil-free, flour free and sterile state. It is sealed and pickled for one month, and then stewed and eaten. It has a strong sour smell and aftertaste.
Ingredients
400g pickled cabbage100g dried tofu
100g streaky pork
50g fans
30g peanut oil
1 section onion
2 slices of ginger
2 dried peppers
1 tbsp cooking wine
1 tbsp soy sauce