Bacon and sauerkraut rolls

Overview

Pickled cabbage, known as Jing in ancient times, has its name in "The Rites of Zhou". The "Essentials of Qi Min" from the Northern Wei Dynasty introduced in detail the various methods our ancestors used to pickle sauerkraut with raw materials such as cabbage (called Siong in ancient times). Sour, mellow, light and refreshing; bacon grease is smooth but not greasy, moderately salty and full of flavor. The two are only seasoned with black pepper, which has the effects of strengthening the spleen, appetizing, dispelling cold, and digesting food.

Tags

• snacks
• home cooking
• private kitchen
• bacon
• sauerkraut
• black pepper

Ingredients

Steps

1. 1 300g sauerkraut, 200g bacon, appropriate amount of black pepper

   

2. 2 Wash each piece of sauerkraut, cut the thick cabbage into two or three pieces, and then cut into thin strips. Split the whole strip of bacon in half down the middle and set aside.

   

3. 3 Place the sauerkraut shreds on half of the bacon slices and roll them up

   

4. 4 Roll a group and string them together with a skewer.

   

5. 5 Heat the oil in a pan. When the oil is hot, add the meat rolls, cover with a low heat and simmer for five minutes. Flip to the other side and simmer for five minutes.

   

6. 6 Sprinkle black pepper and serve