1. Prepare ingredients: blood wang, celery, sauerkraut, garlic and other ingredients.
2. Wash the blood wang and slice it.
3. Chopped sauerkraut. If the sauerkraut tastes salty, you can wash it with clean water, squeeze the water and chop it.
4. Wash celery and cut into sections. Wash vegetables in vinegar and slice.
5. Heat up the wok, pour in an appropriate amount of vegetable oil and heat again.
6. Add dried chilies and saute the pepper to fragrant.
7. Add Pixian bean paste and stir fry to create a fragrance, then add sauerkraut and stir fry.
8. Pour the garlic, then add water to a boil.
9. Add the blood wang and cook.
10. Add celery and vinegar vegetables and continue cooking.
11. Add the right amount of salt and chicken essence.
12. Mix starch with appropriate amount of water, stir evenly, and pour it into the pot.
13. Stir fry evenly and turn off the heat.
14. Pick up the pot and sprinkle some chopped green onions.
Tips:1. The taste can be adjusted according to personal preference.
