1. Prepare the ingredients. You need to buy this type of pimple head pickles. This type of pimple head pickles is generally used for cooking, like shredded pork fried pickles, or today this kind of pickles is used; there is another kind that is relatively dry. The pimple pickles that are filled with coarse salt are usually shredded and eaten with sesame oil. Don't buy the wrong one.
2. Rinse the pimple head, first cut into thin slices, and then cut into filaments.
3. Rinse the chopped pickles in clean water several times to remove the salty and fermented taste of the pickles as much as possible. Cut the pimple head into shreds, wash it twice, and soak it in cold water overnight, which can well remove the salty taste and peculiar smell of the shredded pickles.
4. The soaked salty pickles are placed on a clean cloth, rolled up from one end, and then squeezed out the water. This method of flattening, rolling, squeezing and squeezing the water is very labor-saving, and it is much less labor-saving than usual, friends can give it a try!
5. Put the squeezed pickle shreds into a large bowl and set aside. Look at the small bowl of pickle shreds. After squeezing the water, there is not much.
6. Prepare accessories: cut green onion into sections, dry chili in one hand and rinse slightly, cut large slices of ginger, smash garlic, 3 star anise, 2 sections of cinnamon, 80 grams of light soy sauce, 40 grams of rock sugar soy sauce, 20 grams of rice wine, 40 grams of sugar
7. Start the pan, pickles like oil, put more edible oil in the pan, add green onions, ginger, garlic, cinnamon, star anise, and dried chili to start frying. Fry until the green onions are slightly charred, and the dry ingredients are fragrant.
8. Add the squeezed pickled cabbage shreds and stir fry over a medium-low heat, and stir fry as far as possible until each shredded pickled cabbage is covered with oil.
9. After stirring evenly, pour in the dark soy sauce, light soy sauce, and rice wine and stir evenly.
10. Stir-fry evenly, add white sugar, stir-fry on low heat again, don't worry, sauté slowly over low heat until the pickles are fried and oily. It is more convenient to move back and forth with chopsticks than with a hand shovel.
11. The fried pickles are so red, shiny and oily, you can turn off the heat and bring it out.
12. The fried pickles are served in a pot.
13. Put the fried pickles into the steamer, cover a large plate to prevent water vapor from dripping into the pickles, and steam for 30 minutes after steaming. (Or cover with plastic wrap)
14. Take out the steamed pickles, it is really fragrant! Put an appropriate amount of cooked sesame seeds to increase the aroma. After letting it cool, you can put it in the refrigerator and keep it for ten and a half months.
15. Take out some when you eat, cut a few pieces of coriander and mix a little, it is really appetizing and meal.
16. For this little pickle, Zerui's mother made a few small hollow biscuits specially.
17. In the morning, come with a bowl of porridge, and a plate of pickles with rich sauce. It’s absolutely amazing~~~
Tips:1. Use the amount of 2 large pickles, add or subtract the ingredients according to how much you make. In fact, you can make more of them and put them in the refrigerator at a time. It is very convenient to eat and take as you go. There is no problem at all for a week.
2. The pickles must be more than a few times in water, Zerui’s mom soaked it overnight, and after a few more times of water, there was basically no salty taste.
