1: Prepare some potato flour to soak, you can use warm water to soak in advance. This is better to do the operation.

2: Wash and shred the sauerkraut. You can also use ready-made bags of sauerkraut.

3: Pork piece, over boiling water until through, cut into slices.

4: start a frying pan, put the sauerkraut a little stir-fry, under the sauerkraut, spices flap ginger and other seasonings, add water and meat stew for a while.

5: pot still have a part of the soup, add soaked vermicelli. Vermicelli stewed add green onions and garlic flavoring can be out of the pot.

6: It is best to use a casserole and other heat preservation containers to store, eat to keep the temperature.

Sauerkraut burnt scallops raw materials:

Sauerkraut 450g sauerkraut 100g red pepper 25g garlic 4 ginger 10g vinegar 15ml soy sauce 10ml old soy sauce 5ml sugar 2g

White wine 10ml pepper 2 pepper 1g cooking oil moderate amount of water 250ml

Sauerkraut roasted scallops practice:

1, scallops Clean up, marinate with yellow wine, pepper, pepper powder for 30 minutes

2, marinated scallops dry with kitchen paper, patted with flour

3, pan hot, add cooking oil, under the scallops fried until golden brown on both sides

4, another frying pan, put ginger, garlic, red pepper stir frying incense

5, add the sauerkraut sautéed for a few moments

6, Add water to boil

7, into the scallops, vinegar, soy sauce, old soy sauce, sugar, yellow wine can be burned until dry soup

Sauerkraut stewed duck neck

Raw materials:

Duck neck 800g sauerkraut 250g ginger 10g garlic 10g scallion 15g dry chili 7 old soy sauce 3ml soy sauce 5ml yellow wine 5ml salt 3g curd 5g cooking oil moderate amount of soup moderate amount

Practice:

1, duck neck into the cold water pot blanch, wash off the floating end, cut into small pieces

2, frying pan hot, put the oil, the next onion, ginger, garlic, chili pepper stir-fried

3, pour into the sauerkraut stir-fry

4, into the duck neck, yellow wine, soy sauce, soy sauce and stir-fry until the color is uniform

5, pour into the broth, add curd big fire boil, cover the pot with a lid, simmer until the soup dries up, add salt to taste and stir-fry well out of the pot.

Sauerkraut boiled eel

Sauerkraut boiled eel:

Materials:

400 grams of eel, altar sauerkraut a small handful of green onion, perilla, ginger

Seasoning:

Tea oil, salt, red chili peppers, bean paste, soy sauce, oyster sauce, chicken

Practice:

1, wash the eel on the mucus, sauerkraut cut into small pieces. mucus, sauerkraut cut small sections, dried chili pepper cut small circles, perilla slightly cut;

2, sit in a pot of boiling tea oil, under the eel popping yellow sheng out of standby;

3, the pot to leave a little oil, under the ginger stir fry pour a tablespoon of bean paste stir fry, followed by under the sauerkraut, dried chili pepper circles stir fry together, add a good popping eel, plus the eel submerged eel boil on high heat to medium-low fire to cook for 5-8 minutes, adjust the salt, pour appropriate amount of soy sauce, oyster sauce. Drizzle appropriate amount of soy sauce, oyster sauce sprinkle perilla, scallion, sprinkle chicken essence to turn high heat and turn it ok!

Lamb stewed sauerkraut

Raw materials

Lamb 300G, sauerkraut half

2 tablespoons of soy sauce, 1 tablespoon of cooking wine, salt, a little white pepper.

Add green onion and ginger according to your preference, a little chopped cilantro.

Steps:

*Wash and slice the lamb, shred the sauerkraut.

*Put the lamb slices in a bowl with soy sauce, cooking wine, pepper and marinate for half a moment.

*Put the oil in the pot, burst the onion and ginger, add the sauerkraut and stir fry, then add enough water to boil,

*Put the lamb slices, skim off the froth after the pot is open, turn the heat to simmer until the lamb is cooked and soft can be adjusted to the salt, sprinkle with parsley powder.

Sauerkraut meat noodles

Raw materials: 200 grams of pork, 250 grams of noodles, 200 grams of sauerkraut

Scallion, ginger, garlic, oil, soy sauce

Practice:

1, sauerkraut soaked for a while in water, and then squeezed out the sauerkraut water, the sauerkraut cross-cut, into the wire, the thinner the better.

2, vermicelli cut into appropriate length.

3, pork slices, with soy sauce, cooking wine, starch, marinate for a while. In the pan into the oil, 6 into the heat, the shredded meat into, stir fry until white and then sheng out standby.

4, and then put the oil into the pot, hot, put onion, garlic and ginger, sautéed incense, and then put sauerkraut, ready to stir-fry the meat for 2 minutes, add chicken essence, add water into the vermicelli, the water boiled off small fire stew until the vermicelli into a transparent color, about 5 minutes.

Sauerkraut catfish

Sauerkraut catfish increase your achievement index

Main ingredients:

Catfish 1800 grams

Accessories:

Sichuan pickled sauerkraut homemade pickled tender ginger Garlic grains 5 scallions 2 sections of red bell pepper 6 pepper pepper moderate anise a piece of soup thick soup boiled fish soup flavor of a piece of pepper 1/4 tsp. Pepper 5 grains of pepper

Practice

1 Wash the catfish, chop off the head, cut into 2-centimeter-thick slices, sprinkle with a little salt and set aside.

2Water on the pot to make the fish head into, add cooking wine, pepper, pickled ginger 2 slices, open the pot and remove the foam.

3 frying pan is hot on the oil, in turn into the peppercorns, dashi, red bell pepper fried flavor will be garlic, green onions, pickled ginger fried flavor will be sauerkraut into the stir-fry.

4 will be 2 in the stewed fish head soup poured into the 3 and add broth to boil until the pot opens.

5Put 1 into 4 and add crushed peppercorns, remove from heat when fish rises.

Sauerkraut

Sauerkraut fish zero cook can also make delicious dishes

Sauerkraut fish

Raw materials:

Carp 600g Szechuan sauerkraut 300g

Seasoning:

Scallion 10g Garlic 15g Ginger 10g Pepper 5g Soy Sauce 10g Peppercorns 3g Wine 10g Salt 5g Flavored seasoning 3g Egg White 30g starch 20g

Practice:

1, the carp gills and scales and viscera, slaughtered clean, cut the size of a uniform section, plus ginger, salt, monosodium glutamate, pepper, starch, egg white, sizing, marinated for half an hour, green onion cut, garlic pat, ginger slices.

2, the Sichuan pickles unpacked into a bowl to be used.

3, put oil in the pot, high heat, when the oil is hot, put pepper, scallion, garlic cloves, ginger slices burst incense, into the Sichuan pickles, stir-frying slowly over a small fire for 1 minute, pour into the boiling water, boil over high heat.

4, into the head of the fish on high heat for 5 minutes, down into the fish section, add monosodium glutamate, pepper, stew for a short while, see the fish section on both sides of all white half a minute after the pot can be released.