1. Stewed sauerkraut in the northeast. Ingredients: 1 pickled cabbage in Northeast China, 151g pork belly slices, 2-3 tablespoons vegetable oil, 31cm onion, 1 slices ginger, 1 tablespoons soy sauce and 1 teaspoon salt. Practice: Wash the sauerkraut and wash the dishes one by one. Squeeze the sauerkraut dry and let it dry for about 11 minutes. Slice the thick Chinese cabbage slices with sauerkraut, then cut them into filaments, and cut the tender leaves and heart into filaments. Squeeze out the water in the shredded sauerkraut and shred the onion and ginger. Heat the wok with high fire, add vegetable oil, stir-fry onion and ginger, and give off fragrance. Add pork belly slices, stir-fry quickly until it changes color, and add shredded sauerkraut. Stir-fry shredded sauerkraut for about 3 to 5 minutes, add soy sauce and stir well. Add water just before the sauerkraut, cover the lid and stew for 1.5 to 21 minutes on medium heat (remember to turn the dishes in the pot several times). Add salt before taking out the pot, add appropriate amount of chicken essence, stir well, and then cease fire.

2. Stew big bones with sauerkraut. Ingredients: sauerkraut, frozen tofu, pork bone, salt, chicken essence, pepper, soy sauce. Practice: Chop the cavity bone and heat it in cold water. Wash away the floating foam on the bleached cavity bone. Cut the frozen tofu into squares of moderate size. Come to Zhang Quan's pot and fry ginger and garlic in oil. Stir-fry the bones in a pot, add a little soy sauce to color them, and then add some cooking wine. Add water, cover the pot and cook. Turn down the heat when the water is boiling. Stew for about 15 minutes, pour sauerkraut and bean curd into the pot, add salt and chicken essence, cover the pot and stew. Stew for about 1.5 minutes before cooking. Of course, if you are not in a hurry at home, you can stew it for a while, which tastes better, or you can stew it while eating.

3. Northeast pickled duck. Ingredients: duck (half), pickled cabbage (511g), ginger (3 slices), oil (1 tbsp), cooking wine (1 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp) and sugar (1/5 tbsp). Practice: Wash the duck, chop it, blanch it in boiling water, remove the smell of blood, and drain the water for later use. Wash sauerkraut and slice it; Slice ginger. Heat 1 tbsp oil, stir-fry the duck for a few times, add 1 tbsp cooking wine, stir-fry until the duck is oily, and put the duck in a casserole. Pour in pickled cabbage slices, mix well with duck meat, cover the pot and cook on low heat for 15 minutes. Add 1/3 tbsp of salt, 1/2 tbsp of chicken powder and 1/5 tbsp of sugar to taste and serve.

4. Stewed ribs with northeast sauerkraut. Ingredients: 511 grams of ribs, 511 grams of sauerkraut, 211 grams of pork belly, 511 grams of frozen tofu, 21 grams of coriander, 5 grams of ginger, 5 grams of salt, 1 spoon of cooking wine and 5 grams of pepper. Practice: Wash sauerkraut, cut it into several thin slices, and then cut it into silk for later use. Take 1/2 shredded sauerkraut and put it in a casserole; Blanch the ribs with boiling water to remove blood stains and dirt on the surface, and code them on shredded sauerkraut; Then put the remaining 1/2 sauerkraut on the ribs and spread the sliced frozen tofu; Finally, put the pork belly in the yard and add enough water to the casserole; Add ginger slices and bring to a boil, then add cooking wine and salt; Turn to slow fire and continue cooking for 1 hours until the ribs are crisp and rotten; Finally, add coriander and pepper to taste.

5. Stewed pork vermicelli. Ingredients: 1 pork belly, 311g northeast sauerkraut, 151g sweet potato vermicelli, 1 onion, 1 ginger, 2 dried red peppers, a small amount of red peppers, vegetable oil, broth, salt and chicken essence. Practice: Soak the vermicelli in warm water. Wash and shred sauerkraut. Slice ginger, shallots and dried peppers, and shred red peppers. Slice pork belly. Stir-fry pork belly slices in a pot until soft, and fry some oil for later use. If the amount of oil is not enough, add some oil, add dried red pepper and ginger and stir-fry until fragrant. Sauté ed shredded sauerkraut. Add broth and salt, bring to a boil, add pork belly and vermicelli. Bring to a boil and simmer for about 21 minutes. Add chicken essence and onion before cooking.

6. Sauerkraut vermicelli soup. Ingredients: 151g fine vermicelli, 51g sauerkraut, 5g shredded onion, 2g pepper, 3g salt, 5g monosodium glutamate, 25g refined oil and 611g soup. Practice: soak sauerkraut and vermicelli for use; Sauerkraut, vermicelli and Zanthoxylum bungeanum are put into the pot, poured into the stock, soaked with vegetable materials, boiled, stewed for 1.5 minutes on medium fire (induction cooker 1111W), and chopped green onion is added at 1.3 minutes; Add salt and monosodium glutamate.

7. Sausage with sauerkraut. Ingredients: sauerkraut, fat sausage, salt, garlic sprout, soy sauce, dried pepper. Practice: Slice the fat sausage with oil, stir-fry the dried Chili in the pot and pour it into the fat sausage sauerkraut. Stir-fry, add stock and soak vegetables. After the fire boils, turn on the medium fire (induction cooker 1111W) for 21 minutes, add salt, soy sauce and garlic sprouts, and stew for 2 minutes. After stewing thoroughly, collect the juice and serve it on a plate.

8. Fish with Chinese sauerkraut. Ingredients: 751g fresh fish, 351g pickled cabbage, cooking wine, rice wine, onion, ginger slices, sugar and pepper. Practice: Scales and viscera the fish, scalds it with boiling water, removes fishbones, leaves only the fish, washes it, and cuts it into hypotenuse. Put some shredded sauerkraut in the bottom of the pot, put the fish on the pickled cabbage, cover the remaining shredded sauerkraut on the fish, add water to pickle, and add shredded sauerkraut, refined salt, cooking wine, rice wine, onion, ginger, sugar and white sugar.

9. stir-fry sauerkraut. Ingredients: sauerkraut, salt, monosodium glutamate, garlic, pepper, rice wine. Practice: Wash sauerkraut and cut it into filaments; Pepper is obliquely cut into small pieces; Cut garlic cloves into fine grains. Heat oil in the pan, stir-fry chili and garlic, stir-fry sauerkraut, stir-fry rice wine, and season with salt and monosodium glutamate before taking out.

11. white meat with sauerkraut. Ingredients: sauerkraut, pork belly, vermicelli, dried Chili. Practice: Pork belly is cooked, cooled and sliced; Put oil in the wok, stir-fry onion, ginger and sauerkraut for a while, add a little dried pepper, add white meat, add broth and simmer for 5 minutes, then add vermicelli, add salt, chicken essence and pepper to taste, collect juice over high fire, pour a little sesame oil, and take off the pot.