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 15 minutes, pour sauerkraut and bean bubbles into the pot, add salt and chicken essence, cover the pot and stew. Stew 15 minutes or so 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 (500g), ginger (3 slices), oil (1 tablespoon), cooking wine (1 tablespoon), salt (13 tablespoons), and chicken powder (12). 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 a few times, add 1 tbsp cooking wine, stir-fry until the duck is oily, and put the duck into a casserole. Pour in pickled cabbage slices, mix well with duck meat, cover the pot, and cook on low heat 15 minutes. Add 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder and 1/5 tablespoons of white sugar to taste and serve.
4. Stewed ribs with northeast sauerkraut. Ingredients: 500g of ribs, 500g of sauerkraut, 200g of pork belly, 500g of frozen tofu, 20g of coriander, 5g of ginger, 5g of salt, 5g of cooking wine 1 spoon, and 5g 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 to cook for 1 hour until the ribs are crisp and rotten; Finally, add coriander and pepper to taste.
5. Stewed pork vermicelli. Ingredients: pork belly 1 block, northeast pickled cabbage 300g, sweet potato vermicelli 150g, onion 1 root, ginger 1 root, 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 20 minutes. Add chicken essence and onion before cooking.
6. Sauerkraut vermicelli soup. Ingredients: fine vermicelli150g, sauerkraut 50g, shredded onion 5g, pepper 2g, salt 3g, monosodium glutamate 5g, refined oil 20g and soup 600g. Practice: soak sauerkraut and vermicelli for use; Sauerkraut, vermicelli and pepper are put into a pot, poured into the stock, soaked with vegetable materials, boiled, braised in medium heat (induction cooker 1000W) 15 minutes, and chopped green onion is added when 13 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 1000W) for 20 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: 750g fresh fish, 350g 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-fried 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.
10. 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.