Spicy Sauerkraut Pork Slices
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
30m
Serving
3
No one doesn't love sauerkraut and sauerkraut. Sauerkraut is a delicacy in winter, and it is also a meal that must be eaten in winter. It is also one of the most economical and well-stored dishes in winter. The value of sauerkraut is one of the must-have dishes for every family in winter. The delicacy of sauerkraut is sour, mellow, light and refreshing. It is an indispensable appetizer in our home-style diet. The appetizing spicy sauerkraut pork slices is especially suitable for holidays or the Spring Festival. If you are tired of eating chicken, duck and fish, come to the pot of steaming hot spicy sauerkraut slices, which has a festive atmosphere, and you can also go to the greasy appetizer and have the best of both worlds. ! Sauerkraut is divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, etc. The taste and style of sauerkraut in different regions are not the same. The "sauerkraut" we often refer to generally refers to all green vegetables or Chinese cabbage, as well as the general term for all kinds of sauerkraut made from sauerkraut like green sauerkraut. This kind of sauerkraut for making sauerkraut fish, we don’t have it here, just the packaged one.
The sauerkraut here is the kind of sauerkraut shipped from Sichuan. The taste is not the same as the marinated Chinese cabbage and cabbage. The sauerkraut is softer and not crispy, but the taste is more mellow and mellow. It is best to make sauerkraut fish and sauerkraut slices. I also like to use this kind of sauerkraut for small stir-fry. The most common accompaniment is to stir-fry with minced meat to make rice and rice porridge. This time, I used this kind of sauerkraut to make spicy sauerkraut pork slices, adding peppercorns, peppercorns, spicy skin to make a spicy flavor, spicy and sour soup, plus the mellow meat slices, a pot Appetizers with delicious flavors and colors are thus wiped out by diners with increased appetite.
The sauerkraut here is the kind of sauerkraut shipped from Sichuan. The taste is not the same as the marinated Chinese cabbage and cabbage. The sauerkraut is softer and not crispy, but the taste is more mellow and mellow. It is best to make sauerkraut fish and sauerkraut slices. I also like to use this kind of sauerkraut for small stir-fry. The most common accompaniment is to stir-fry with minced meat to make rice and rice porridge. This time, I used this kind of sauerkraut to make spicy sauerkraut pork slices, adding peppercorns, peppercorns, spicy skin to make a spicy flavor, spicy and sour soup, plus the mellow meat slices, a pot Appetizers with delicious flavors and colors are thus wiped out by diners with increased appetite.
