Ingredients

Two handfuls of sauerkraut

One potato

500g three-layer pork

Two slices of garlic

An appropriate amount of salt

Save the recipe to your phone

Step 1

Wash and cut the sauerkraut into strips. Separate the sauerkraut roots and leaves.

Step 2

Wash the potatoes and cut into small cubes

Step 3

Wash the three-layer pork and cut into cubes. (PS: It doesn’t matter whether you peel it or not. I personally like to peel it.) Fry slowly in a wok over low heat for a while. Fry until almost golden and it looks a little golden. Take it out and put it in a casserole. At this time, there will be a lot of squeezed lard in the wok. Save some for next time cooking, and leave some base oil in the wok.

Step 4

Put the potatoes into the wok and fry slowly over medium-low heat with the same oil until the surface is golden or slightly charred. (ps: You can also not fry it, but it will easily rot when boiled that way. If you fry it first and then boil it, the surface will still be intact)

Step 5

Put it into the casserole like the pork

Step 6

Add a little oil and fry the garlic until fragrant. Smash the garlic a few times before adding it to the pot

Step 7

Add the pickled cabbage root and stir-fry for a while

Step 8

Add the pickled cabbage leaves and stir-fry them together for a while

Step 9

Put them all into a casserole, add an appropriate amount of salt, and add it according to your own amount. I usually go by feeling, so sometimes I am not very accurate -_-#

Step 10

Add some water, just enough to cover the surface. After the fire comes to a boil, simmer over low heat for about half an hour. If you like the pork more tender, cook it longer. It depends on yourself. You need to stir occasionally, otherwise the potatoes will easily stick to the pan!

Step 11

Okay! My meal will be served in half an hour^_^