Sauerkraut stewed with potatoes
Overview
Sauerkraut stewed with potatoes is a favorite of Northeastern people. The sauerkraut stewed with a small spoonful of sauce is so delicious, and it is not particularly spicy. It is more fragrant than stewed meat.
Tags
Ingredients
Steps
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Wash the sauerkraut and pickle it at home without any additives, so you can eat it with confidence. I broke off about 5 pieces, rinsed them repeatedly, shredded them and rinsed them again to remove the water.
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potato, peeled, washed and cut into strips. Don’t cut it too finely, otherwise it will taste bad. Potatoes and sauerkraut are stewed together. The outer skin of the potatoes is not very doughy, so it tastes good when cut into strips. It is crispy on the outside and very delicious on the inside.
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Add an appropriate amount of oil to the wok, add Pixian bean paste and stir-fry the red oil, sauté the five-spice powder and chopped green onion until fragrant, add the pickled cabbage and stir-fry until the pickled cabbage is thoroughly stir-fried until there is no moisture.
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Then add the potato strips and stir-fry. Since there is no meat today, the potato strips also need to be stir-fried.
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Add an appropriate amount of water, bring to a boil over high heat, and simmer over medium heat. You can stew with confidence. The potato strips will not be stewed into pieces, but will still have a crispy texture.
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Reduce the juice over high heat, add salt and a little light soy sauce to taste. Don't throw away all the soup, the rice is especially delicious. Remove from pan and plate.
