1. Wash sauerkraut and cut into sections.
2. Bring 2 tablespoons of lard to 80% oil temperature, add dried sea pepper, soaked ginger slices, and bell pepper to fry until fragrant, then add sauerkraut and stir-fry for 5 minutes. Set aside.
3. Cut the cock into pieces, boil the water, wash and drain the blood.
4. Add cooking wine, 1 tablespoon of light soy sauce and appropriate amount of salt to the chicken nuggets, and marinate for 20 minutes.
5. Heat the pan with cold oil, add the marinated chicken nuggets to 80% rapeseed oil, stir-fry the water, add dried pepper and stir fry.
6. Add appropriate amount of water or broth, add scallions, cooking wine and white wine, cover and cook for 10 minutes.
7. When the chicken nuggets are boiled to seven mature, add the fried pickled sauerkraut, green pepper, light soy sauce, sugar, cover and simmer for 15 minutes.
8. Add chicken essence and monosodium glutamate for seasoning, and it's OK when you put it out of the pan
Tips:If the sauerkraut is salty, it is best to soak it in water first.
