The sichuan kimchi I made myself is too sour! Is there any way to make it less sour?

You can stir-fry it with other dishes and add a little sugar to reduce the acidity. Here's how to do it:

Preparation: 1 package of kimchi, 300 grams of chicken gizzard, 1 teaspoon of white wine, 1 pinch of peppercorns, 3 dried chili peppers, 1 tablespoon of red oil parapet bean curd, 1 handful of garlic, 1 green onion and 1 garlic clove, 1-2 millet chili peppers, 1 tablespoon of soy sauce, 1 tablespoon of white sugar, 1 teaspoon of chicken essence

Preparation steps:

1, kimchi: Buddha's hand melon, bean curd, cabbage, lettuce, carrots, millet spicy.

2, chicken gizzard washed and drained, cut in half.

3, cut across three cuts.

4, cut the gizzard into small slices. Add white wine marinade for half an hour.

5, frying pan with a little oil wide, pour the gizzard.

6, high heat stir fry, stir fry until completely browned out.

7, frying pan and then put the right amount of oil, put pepper, dry chili, a spoonful of red oil Pixian bean stir-fry flavor.

8, pour ginger, onion and garlic.

9, pour in kimchi, add soy sauce, chicken essence, sugar.?

10, then pour in the gizzard and stir fry evenly.

11, pour in garlic garlic white and millet chili. Pour in garlic leaves (chopped), turn off the heat, stir fry evenly.