Seasoning: 5g salt, 3g monosodium glutamate, 3g star anise, 2g pepper, onion 10g, ginger 10g, sesame oil 10g, 20g cooking wine and 25g lard (refined).

1. Cut sauerkraut into ribs, wash and blanch with boiling water for later use.

2. Wash catfish with clear water, gut it, cut it into sections, and blanch it with boiling water for later use.

3. Heat the wok with lard, stir-fry onion and ginger, stir-fry cooking wine, star anise, monosodium glutamate, refined salt and sauerkraut, add fresh soup, stew catfish for 20 minutes, pour sesame oil and add pepper.

Sour beans:

1. Wash the long beans and dry them first.

2. Chop the dried beans.

3. Chop garlic.

4. Put the chopped beans and minced garlic into a plastic bottle (preferably a glass bottle). I just mixed it with salt in a plastic bottle full of chocolate. Just put the amount of salt in the usual cooking.

5. Put the lid on and put it away. In general, beans can be eaten after they turn yellow in two days. When the weather is hot, you can eat it for a day. Those who like to eat sour can put it for a day or two.

1, I didn't remember to take photos until the 2nd, so it's special to say that it can be eaten on the 3rd, and it won't be too sour, because it's convenient to make, but it can't be kept for too long. Generally, two meals are enough, which is too sour after a long time.