2. Stew big bones with sauerkraut. Ingredients: sauerkraut, frozen tofu, pork bone, salt, chicken essence, pepper, soy sauce. Practice: Chop the cavity bone and heat it in cold water. Wash away the floating foam on the bleached hole bone. Cut the frozen tofu into squares of moderate size. Come to Zhang Quan's pot and fry ginger and garlic in oil. Stir-fry the bones in a pot, add a little soy sauce to color them, and add some cooking wine. Add water, cover the pot and cook. Turn down the heat when the water boils. Stew for about 15 minutes, pour sauerkraut and bean bubbles into the pot, add salt and chicken essence, cover the pot and stew. Stew for about 15 minutes and take out. Of course, if you are not in a hurry at home, you can stew it for a while, which tastes better, or you can stew it while eating.
3. Northeast sauce duck. Ingredients: duck (half), pickled cabbage (500g), ginger (3 slices), oil (1 tablespoon), cooking wine (1 tablespoon), salt (13 tablespoons), and chicken powder (12). Practice: Wash the ducks, chop them up, blanch them in boiling water, remove the smell of blood, and drain the water for later use. Wash and slice sauerkraut; Slice ginger. Heat 1 tbsp oil, stir-fry the duck a few times, add 1 tbsp cooking wine, stir-fry until the duck is oily, and put the duck in a casserole. Pour in pickled cabbage slices, mix well with duck meat, cover the pot, and cook on low heat 15 minutes. Add 1/3 tbsp salt, 1/2 tbsp chicken powder and 1/5 tbsp sugar to taste and serve.
4. Stewed ribs with northeast sauerkraut. Ingredients: 500g of ribs, 500g of sauerkraut, 200g of pork belly, 500g of frozen tofu, 20g of coriander, 5g of ginger, 5g of salt, 5g of cooking wine 1 spoon, and 5g of pepper. Practice: Wash sauerkraut, cut into several thin slices, and then cut into silk for later use. Take 1/2 shredded sauerkraut and put it in a casserole; Blanch the ribs with boiling water to remove blood stains and dirt on the surface, and code them on shredded sauerkraut; Then put the remaining 1/2 sauerkraut on the ribs and spread the sliced frozen tofu; Finally, put the pork belly in the yard and add enough water to the casserole; Add ginger slices to boil, then add cooking wine and salt; Turn to slow fire and continue to cook for 1 hour until the ribs are crisp and rotten; Finally, add coriander and pepper to taste.
5. Stewed pork vermicelli. Ingredients: pork belly 1, northeast sauerkraut 300g, sweet potato vermicelli 150g, onion 1, ginger 1, 2 dried red peppers, a small amount of red peppers, vegetable oil, broth, salt and chicken essence. Practice: Soak the vermicelli in warm water. Wash and shred sauerkraut. Slice ginger, shallots and dried peppers, and shred red peppers. Slice pork belly. Stir-fry pork belly slices in a pot until soft, and then stir-fry some oil for later use. If the amount of oil is not enough, add some oil, add dried red pepper and ginger and stir-fry until fragrant. Saute shredded Chinese sauerkraut. Add broth and salt, boil, add pork belly and vermicelli. Bring to a boil and simmer for about 20 minutes. Add chicken essence and onion before cooking.
6. Sauerkraut vermicelli soup. Ingredients:150g vermicelli, 50g sauerkraut, 5g shredded onion, 2g pepper, 3g salt, 5g monosodium glutamate, 25g refined oil and 600g soup. Practice: soak sauerkraut and vermicelli for use; Sauerkraut, vermicelli and pepper are put into a pot, poured into stock, soaked with vegetable materials, boiled, stewed for 1000 minutes (induction cooker 1000W), and chopped green onion is added for 13 minutes; Add salt and monosodium glutamate.
7. Sausage with sauerkraut. Ingredients: sauerkraut, fat sausage, salt, garlic sprout, soy sauce, dried pepper. Practice: Slice the fat sausage with oil, stir-fry the dried Chili in the pot and pour it into the fat sausage sauerkraut. Stir-fry, add stock and soak vegetables. After the fire boils, simmer for 20 minutes on medium heat (induction cooker 1000W), add salt, soy sauce and garlic sprouts, and simmer for 2 minutes. After stewing thoroughly, collect the juice and put it on a plate.
8. Fish with Chinese sauerkraut. Ingredients: 750g fresh fish, 350g sauerkraut, cooking wine, rice wine, onion, ginger slices, sugar and pepper. Practice: Remove scales and viscera from the fish, scald it with boiling water, remove fishbones, leave only the fish, wash it and cut it into hypotenuse. Put some shredded sauerkraut in the bottom of the pot, put the fish on the pickled cabbage, cover the remaining shredded sauerkraut on the fish, add water for pickling, and add shredded sauerkraut, refined salt, cooking wine, rice wine, onion, ginger, sugar and white sugar.
9. Stir-fried sauerkraut. Ingredients: sauerkraut, salt, monosodium glutamate, garlic, pepper, rice wine. Practice: Wash sauerkraut and cut it into filaments; Pepper is obliquely cut into small pieces; Cut garlic cloves into fine grains. Heat oil in the pan, stir-fry chili and garlic, stir-fry sauerkraut, stir-fry rice wine, and season with salt and monosodium glutamate before taking out.
10. White meat with sauerkraut. Ingredients: sauerkraut, pork belly, vermicelli, dried Chili. Practice: Pork belly is cooked, cooled and sliced; Put oil in the wok, stir-fry onion, ginger and sauerkraut for a while, add a little dried pepper, add white meat, add broth and simmer for 5 minutes, then add vermicelli, add salt, chicken essence and pepper to taste, collect juice over high fire, pour a little sesame oil, and take off the pot.