Pork100g

80 grams of lard

Potatoes150g

Sauerkraut 150g

Vermicelli 100g

Onion10g

Ginger 3g

20 grams of garlic

Pepper 2g

Octagonal powder 2g

Old brand 5 g

Salt 5g

Practice of Stewing Sauerkraut with Pork in Inner Mongolia

This is the pork fried by my mother-in-law some time ago, that is, lard and pork are fried dry, and the meat can be buried in oil and kept in the shade for a long time. If there is no pork, you can use lean pork. Similarly, more lard is delicious, 80g lard, because Inner Mongolia pork stewed with sauerkraut absorbs oil. Step 1.

Collecting materials, sauerkraut is cabbage pickled with salt. In our place, it is preserved in barrels every autumn and can be kept in the shade for half a year. Step two.

Add lard and lean meat, stir-fry until dry, add 5g of onion, 3g of ginger and 5g of garlic, stir-fry, add pepper, aniseed, salt and soy sauce, stir-fry and simmer. Watch out for the stir-fry Let me remind you, not all stewed pork in Inner Mongolia with sauerkraut is served with 5g onion and 5g garlic. Step three.

Cut the potatoes into iron frames, stir-fry for three minutes on medium heat, then add water until the potatoes are two centimeters, until the soup is dry and the potatoes are eight-ripe, that is, poke the chopsticks into the stewed pork with sauerkraut in Inner Mongolia. Step four.

Wash the sauerkraut, and the salt is determined according to your own taste, because some sauerkraut is salty and some are light. Put half the potatoes, half the sauerkraut, add water, and cook the sauerkraut with pork in Inner Mongolia on medium fire. Step five.

Dry the soup, add the vermicelli, the wet vermicelli bought in the supermarket, put it in the pot for two minutes, add the remaining onion and garlic, and mix well.