2. Method: cut the Chinese cabbage in half, then wash and shred the Chinese cabbage, and chop the ginger, garlic and millet for later use.
3. Put the cabbage into the pot, then pour the salt evenly, stir evenly, marinate for about 15 minutes, and wait for the cabbage to come out of the pot.
4. After the cabbage comes out of the water, drain the water for later use. If you put too much salt to avoid being too salty, you can wash it with clear water and drain it for later use.
5, from the pot, the pot is hot, pour in cooking oil, burn to 50% heat, add pork belly, stir fry with oil. Stir-fry until fragrant, add minced garlic, Jiang Mo and millet spicy.
6. Continue to pour the onion companion bean paste, stir-fry the red oil, and stir-fry the fragrance. Pour in sauerkraut and stir well.
7. When frying for 8 minutes, pour a little hot water into the pot evenly and add chicken powder. Stir-fry evenly, then put it on a plate and take it out of the pot.