Sauerkraut 200g meat foam 200g monosodium glutamate 5g pickled pepper 7.
Steps of Sauté ing Pork Foam with Sichuan Sauerkraut (sour, hot and salty, with the secret of sauté ing)
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Step 1
Step 1: Chop sauerkraut and pickled pepper. If you don't like spicy food, you can skip it. My family is pickled cabbage, which has its own spicy taste. When you buy it in the supermarket, you can buy sauerkraut or sell it separately.
Second step
Step 2: When the pot is hot, add the vegetable oil and add the meat foam immediately, and cool the oil while it is hot, so that the meat foam will not stick to the pot.
Third step
Step 3: Stir-fry until the sauerkraut is fragrant.
Fourth step
Step 4: finally, add a little monosodium glutamate to cook, which is appetizing and delicious, and the operation is super simple. Let's have a try.
Sichuan cuisine fried pork belly tips fried pork belly fried pork belly fried pork belly fried pork belly fried pork belly fried pork belly fried pork belly fried pork belly.
1: Choose sauerkraut with good quality. You can squeeze out the water by hand before cutting to avoid being too salty.
2. If the sauerkraut you buy has no fragrance, you can add a spoonful of spiced powder or thirteen spices when frying.
Try to use vegetable oil, so that you can eat it directly in summer without heating. When eating porridge, it tastes great with porridge.
4: More oil, sauerkraut absorbs oil, less oil will stick to the pot.