1, stewed sauerkraut powder, materials: sauerkraut 500g, pork Wuhua 100g, vermicelli 100g, method: pork is cut into thin slices or filaments, oil 50g is put in a pot and heated to 80% maturity, then pork fat is fried to slightly discolor, and then drained sauerkraut is added with clear water, vermicelli and clear water.

2, sauerkraut soup, materials: 500g sauerkraut, pork belly 100g, vermicelli 100g, practice: slice pork (pork belly is the best) and chopped green onion, stir-fry in 70% to 80% hot oil, and then add clear water or broth to add vermicelli. When making soup, clear water or broth should be soaked with two fingers of vegetables.

3, stir-fry sauerkraut, raw materials: sauerkraut, salt, monosodium glutamate, garlic, pepper, rice wine. Practice: pickled cabbage is soaked and washed, and cut into filaments; Cut the pepper obliquely into small pieces; Cut garlic cloves into fine particles. Heat the oil in the pan, stir-fry the pepper and garlic, stir-fry the sauerkraut, stir-fry the rice wine, and add salt and monosodium glutamate to taste before taking out the pan.