The sour and crispy sauerkraut is served with tender lamb slices, especially for cold winters. It is hot and stewed in a large pot, especially for dinner.
Pickled diced shredded silk with water several times, dry and spare
Chopped green onion ginger slices
Pork belly slices
Hot oil, a little pepper, an onion, ginger fryer
The next five pork meats are fried (fried and dried, the focus does not matter)
Lower lamb slices fried to discoloration
Stir-fry the sauerkraut until it smells cooked, about 3-5 minutes
Seasoning - soy sauce, fuel consumption, allspice, white pepper
Adjust the medium fire and continue to stir the scent for about -3 minutes.
Add soup, big bone soup (no soup can also add water)
After the fire is boiled, turn to low heat and continue to stew for 5-10 minutes.
Try the taste before the pot, look for salty with salt.
Finished, open meal
The mutton slices are better than the fresh mutton, but the mutton slices are not counted. In fact, there is not much sautéed mutton slices. If there are many people, you can do 2 kg. The pork belly does not need to be put too much. It doesn't matter if it is fat. It is mainly fried with lard. Sauerkraut is more fragrant. It doesn't matter if the seasoning is not complete. There is a savory taste of mutton. But it is recommended to add some pepper, which is very good with the taste of mutton.