material
Northeast pickled cabbage 300g, small row 200g, dry powder 50g, ginger 20g, onion 20g, dried red pepper 2g, star anise 2g, coriander 1 root, cooking wine 10ml and salt.
working methods
1: peeled ginger slices; Cut dried red peppers one by one; Cut the onion into small pieces; Wash coriander and cut into powder;
2: Soak the dry powder strips in warm water15min until the strips become soft; Shred sauerkraut;
3: take a pot of water, add cooking wine, marinate the small row until it turns white, and take it out for later use;
4: Heat the oil pan, saute ginger, onion and star anise, put them in a small row, stir-fry until the surface of the row is colored.
5: Add sauerkraut and stir-fry until fragrant;
6: Add enough water, without all the ingredients, the fire will boil;
7: Add dried red pepper, turn to low heat, cover the pot and cook for 40 minutes;
8: Add the soaked vermicelli and cook for 10 minute;
9: Season with salt and sprinkle with coriander powder.
Method 2: Stew sauerkraut with goose.
material
Ingredients: goose, sauerkraut, coriander and garlic, salt, lard, chicken essence, broth, cooking oil, pepper, aniseed and soy sauce.
working methods
1. Slice garlic, shred sauerkraut and cut parsley;
2. Wash the goose and cut it into pieces, blanch it with boiling water and remove it for use;
3. Set fire to pour the oil into the pot. When the oil is hot, pour in the goose pieces and stir fry. Add pepper, pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until cooked.
4. Pour lard into the pot, add garlic slices and stir-fry until fragrant, add shredded sauerkraut, add salt, soy sauce and chicken essence and stir-fry, add goose, add a little salt, stew in broth for 10 minute, then take out the pot and put on a plate, sprinkle with coriander.
Practice 3: Braised Chinese sauerkraut with ribs.
material
Ingredients: 3 pork chops, potato 1 piece, vermicelli 1 piece, sauerkraut 1/4. Onion, ginger, soy sauce, pepper powder, cooking wine, salt, chicken essence.
working methods
1, chop the ribs into small pieces first, only take the small ribs in the middle and don't throw away the big bones at both ends (it's a pity to keep the soup and throw it away). Boil water to remove blood foam. Cut the bought sauerkraut into small pieces, slice the thick slices of sauerkraut into thin slices and soak them in cold water for a while. Peel the potatoes and cut them into large pieces. Soak the vermicelli in hot water until it becomes soft. Cut onion and ginger into foam.
2. In the process of ironing ribs, you can prepare ingredients. Put the wine, pepper powder, salt, chicken essence and water into a small bowl and stir well.
3, the oil pan is hot, add onion and ginger foam and stir fry. Stir-fry ribs, add soy sauce and pepper powder. Stir-fry for a while until the ribs are cooked, add sauerkraut, potatoes and vermicelli, and put the ingredients in a small bowl. Add a small bowl of water, cover the semi-submerged vegetables and stew over medium heat. In ten minutes, you can cook. Be careful not to let the water boil dry when stewing, otherwise it will affect the appearance and taste of the dish.