Raw materials: lungs, sauerkraut.

Seasoning: salad oil, a small spoon of salt, a spoon of soy sauce, a little minced onion and ginger, two cloves of garlic, a red chili, thirteen spices a small spoon of chicken essence half a small spoon , a spoon of wine

Practice:

1, blanch the boiled lung slices.

2, the pot of hot oil, under the onion and ginger stir-fried flavor, into the lungs stir fry, add thirteen spices, cooking wine.

3, pickles washed empty dry into the pot with the fried. Add chili peppers, put salt, chicken essence, garlic broken pan fry a few times on the pot.

Tips:

Fried sauerkraut must be put chili, otherwise the viscera have a bad taste.