Main ingredients: 1 spoon of bean dregs, 1 spoon of flour, half a catty of sauerkraut, and half a catty of minced meat.

Accessories: 15g yeast, 1 spoonful of sugar, 1 spoonful of cooking wine, 15g of thirteen spices, 10g of chicken essence, 1 spoon of peanut oil, 2 spoons of boiling water.

Steps:

1. Add flour and yeast to bean dregs, a teaspoon of sugar and make a dough to ferment

2. While the dough is fermenting, clean the sauerkraut. , minced

3. Prepare minced meat that is half fat and lean

4. Add a little cooking wine, thirteen spices and chicken essence to the sauerkraut and minced meat, mix well and set aside

5. After the dough is deflated, take out a small ball, flatten it or roll it into a dough and add the filling

6. Wrap it into a bun shape

7. Heat the pot oil, press the buns into cakes (flatten them slightly), seam side down, and fry them in a pan

8. When both sides are fried until golden brown, add a bowl of boiling water, cover and simmer until the boiling water dries up. When the pancake is basically cooked, turn it over and fry it dry (pay special attention to the heat during the whole pancake process)

9. The fragrant and delicious bean dregs and pickled cabbage pie is ready and put on a plate.