Seasoning: monosodium glutamate, chicken essence, fresh essence, soy sauce, dried pepper, star anise and pepper.

Production method: 1. Shred kimchi, wash with clear water, and remove salt.

2. Boil the water in the pot, and then iron the shredded pickles. In this way, after washing and blanching, the cut shredded pickles basically have no salt.

3, burn oil in the pot, the oil is a little more than usual cooking. Add shredded pork and stir-fry until fragrant, then add onion, ginger, garlic, pepper, star anise and dried pepper and stir-fry until fragrant.

4. Put the shredded pickles into the pot and continue to stir fry until the pickles turn white.

5, add monosodium glutamate, chicken essence, the taste is extremely fresh, the soy sauce is quickly stirred evenly, and it is out of the pot.

Tip: When frying this dish, you can put a little more oil, and there should be a layer of oil at the bottom of the fried dish, so it will taste better.