Sauerkraut Roasted Konjac
1.
Prepare ingredients: konjac, sauerkraut, shallots, ginger, garlic;
2.
Wash the konjac and cut into strips; wash the sauerkraut, squeeze the water, and chop; mince the ginger, garlic, and shallots separately;
3.
Pour clean water into the pot and boil, add the konjac and cook for a few minutes, remove and drain the water;
4.
Heat up the wok, pour in an appropriate amount of vegetable oil and heat;
5.
Add Pixian bean paste and stir fry until fragrant, then add sauerkraut and fry until fragrant;
6.
Add a proper amount of water, then minced ginger, minced garlic; and a proper amount of dried chili, pepper, pepper, balsamic vinegar, light soy sauce;
7.
After the soup is boiled, continue to boil for 3-5 minutes and add the konjac;
8.
After the konjac is cooked and cooked until it tastes good, add an appropriate amount of chicken noodles;
9.
Stir-fry evenly and sprinkle with chopped green onion.
Tips:
1. My sauerkraut is a bit salty, so it needs to be washed several times before cooking; light soy sauce is added to the soup, the sauerkraut also has a salty taste, and finally there is no salt;