Accessories: sour cabbage 100g tofu 100g potato 100g vermicelli 50g.

Seasoning: vegetable oil 50g salt 5g thyme 2g pepper 2g monosodium glutamate 1g onion 5g ginger 5g garlic 5g coriander 10g each.

Sauerkraut and bacon:

1. Scrape the pork belly, put it in a boiling pot, add refined salt and cook it, remove the water and replace it with small pieces;

2. Peel potatoes, wash and cut into pieces;

3. Cut tofu into pieces;

4. Wash coriander and cut into pieces;

5. Chop the wild pepper into velvet;

6. Add oil to the wok and heat it to 80%. Add tofu pieces and fry until golden brown. Take out the oil control for later use.

7. Heat oil in a wok, add minced ginger and garlic and chopped wild pepper to stir fry until fragrant, add bacon, sauerkraut, fried tofu, potato chips, vermicelli and a little water, cook until cooked, add pepper and monosodium glutamate, stir well, and sprinkle with chopped green onion and coriander.

For more information about sauerkraut and bacon, please check Mint.com Food Bank/Restaurant/Sour Meat.