Sauerkraut fried noodles with shredded pork practices and steps

1, the pot of boiling water, under the fans cooked through the fish standby; sauerkraut shredded, pickled ginger and garlic, white onions and pickled peppers chopped and standby; shredded meat wrapped in cornstarch marinade with a little oil, hot pot of cold oil in the pot of the shredded meat will slide brown and then sheng out of the standby;

2, Pan oil (want to increase the aroma can add lard) burst incense ginger and garlic, white onion and pickled sea pepper; pour into the pickled cabbage stir fry, and cook a small amount of yellow wine;

3, will be fully fried out of the sour aroma to add the boiled vermicelli; fully mixed stir fry, add soy sauce and a little salt to taste;

4, pour in the rest of the part of the pickled pepper wire, shredded pork and small bok choy, stir fry quickly over high heat to make the bok choy broken; before starting the pot, the bok choy is not a good idea. The green vegetables to break raw; sprinkle a handful of chopped green onions before starting the pot can be turned off the fire to eat.

5, Tips: 1, fried sauerkraut with a little lard will be more flavorful, more oil to stir-fry more fragrant; 2, if the sauerkraut itself is already relatively salty, add salt, pay attention to the amount of sauerkraut according to the amount of discretionary increases and decreases; 3, add a little bit of fresh greens is the main consideration of the nutritional as well as the balance of taste; 4, Gansu vermicelli is available for other suitable for stir-frying the replacement of the powder; 5, stir-frying, if there is insufficient oil Need to add a little water, so as not to powder sticky pan, frying time should not be too long, toughness and then good. Powder for a long time heating will be paste or affect the taste.

6, the end of winter pickled on the pickled cabbage finally let them out of the tank, this pickled cabbage is also called sauerkraut, that is, Sichuan-style pickled fish, old altar sauerkraut beef noodle in the kind of sauerkraut, is not another famous northeastern sauerkraut. Summer is very suitable for eating sauerkraut, home altar production safety, flavor sour through the pickled peppers in the slightly spicy, just a mouthful, the package to cure all the summer loss of appetite.

7, this meal fried powder skin is a test flavor, look at my pickled sauerkraut pass or not, after the sauerkraut vermicelli soup, sauerkraut fish, sauerkraut chicken miscellaneous can be manipulated up.

8, in addition to sauerkraut, the main ingredient used is still Gansu Jiuquan Jinta side of the specialties of the skin, before it did coleslaw, asked my brother, this skin in addition to coleslaw in the local can also be fried to eat, and the flavor pattern is often made into a sour.

9, speaking of which we also often joked brother, go to live in Gansu for a few years, and now how it seems to come out of Shanxi, the ability to eat vinegar is not a little bit ah, simply not afraid of acid, afraid of not acid, acid is not afraid. Therefore, I thought of this powder simply fried with sauerkraut, natural acidity do not need to add vinegar. A fried a large portion, directly as a staple, summer consumption, eat very comfortable.