Although many people say that eating sauerkraut regularly is not good for health, it is difficult to resist people's love for sauerkraut. Mainly because the sour taste of sauerkraut helps to whet your appetite. More importantly, sauerkraut can be paired with many different ingredients to create different delicacies. For example, stir-fried pork with sauerkraut is a delicacy that many people choose. Today let’s learn how to make authentic stir-fried pork with sauerkraut.

1. Wash and cut the sauerkraut into thin strips; wash and cut the pork into thin strips; wash and cut the onion and ginger into thin strips;

2. Heat oil in the pot and add the shredded pork. Stir-fry until raw, add shredded green onion and ginger, cooking wine, and soy sauce, stir-fry briefly, and add fresh soup;

3. Add sauerkraut, vermicelli, refined salt, and pepper water and bring to a boil, add MSG, and use < /p>

4. Cook the pork belly and cut it into thin slices, and cut the sauerkraut into small pieces;

5. Add a little oil to the pot, add ginger slices and garlic slices, saute until fragrant, then add and cut them Stir-fry the pork belly slices until the oil comes out;

6. Finally, add the sauerkraut and stir-fry together, add a little water to simmer, and add light soy sauce and salt to taste.

Sauerkraut, also known as kimchi and pickled vegetables, is a food from the Northeast. It is made from Chinese cabbage or cabbage and other seasonings, soaked in pickles, and fermented under the action of lactobacilli. It preserves almost all the proteins, sugars, inorganic salts and other nutrients originally contained in cabbage. In particular, more than 90% of the vitamins in cabbage are preserved.

Sauerkraut tastes salty and sour, has a crisp texture, bright color, and fragrant aroma. It is appetizing and refreshing, sobers up and removes tiredness. It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacilli breaking down the sugars in cabbage to produce lactic acid. At the same time, the cabbage becomes sour and the nutrients contained in it are not easily lost.

The lactic acid contained in sauerkraut is an organic acid that can be directly absorbed by the human body, increasing appetite and promoting digestion. When the muscles of the human body are in a relaxed state and the demand for oxygen is reduced, part of the absorbed lactic acid can be converted into cupric acid, which will be oxidized into carbon dioxide and water through the tricarboxylic acid cycle, and produce a large amount of adenosine triphosphate. Adenosine triphosphate is a substance required for human cell metabolism and can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accidents, etc. Lactic acid can also stimulate the secretion of gastric juice and help digestion. At the same time, lactic acid can kill a variety of bacteria and inhibit the reproduction of putrefactive bacteria in the large intestine.