Raw materials: homemade handmade venetian blind 200g.

Accessories: 50g shredded pork, 0/00g sauerkraut/kloc-0, 30g edamame seeds.

Seasoning: 4g of salt, 3g of chicken essence, 2g of sugar, 5g of pepper 1 g, 5g of Le Jia concentrated chicken juice (or 250g of chicken soup), 5g of lard and onion.

Steps:

1. Cut venetian blinds into strips with a length of 6 cm and a width of 0.5 cm by hand, blanch it for later use (put a little baking soda when blanching), and size the shredded pork with oil for later use; Shred sauerkraut and soak in water for half an hour;

2. Add base oil to the pot, stir-fry onion, stir-fry sauerkraut and soybean seeds for 1 min, then drain about 250g of water, add salt, chicken essence, sugar, pepper and Le Jia concentrated chicken juice and lard, add shredded pork and hand-made louver, and boil;

3. Simmer for 10 minutes, then take the pot and put it on the plate.

Tip: put a little baking soda in the handmade blinds to make them softer; Soak sauerkraut for half an hour to avoid being too salty; In the case of oily chicken soup, do not put concentrated chicken juice and water, use chicken soup instead.