Ingredients: homemade handmade venetian blinds 200g.

Accessories: 50g of shredded pork, 0g of sauerkraut100g, and 30g of soybean seeds.

Seasoning: 4g of salt, 3g of chicken essence, 2g of sugar, 5g of pepper 1 g, 5g of Le Jia concentrated chicken juice (or 250g of chicken soup), 5g of lard and onion.

Steps:

1. Cut venetian blinds into strips 6 cm long and 0.5 cm wide by hand, blanch for later use (put a little baking soda when blanching), and size the shredded pork with oil for later use; Shred sauerkraut and soak in water for half an hour;

2. Add base oil to the pot, stir-fry onion, stir-fry sauerkraut and soybean seeds for 1 min, then drain about 250g of water, add salt, chicken essence, sugar, pepper and Le Jia to concentrate chicken juice and lard, add shredded pork and handmade Venetian, and boil;

3. Simmer on low heat 10 minutes, then take the pot and put it on the plate.

Tip: put a little baking soda in the handmade blinds to make them softer; Soak sauerkraut for half an hour to avoid being too salty; In the case of oily chicken soup, do not put concentrated chicken juice and water, use chicken soup instead.