Hot and sour crispy grandma’s dish

Overview

After watching the steps, I thought that I must make this grandma's dish. No matter how far I go, in people's minds, only the taste of hometown is familiar and stubborn. The more precious the delicacy is, the more ordinary it looks on the outside. The magic is in the process of making this dish. The sauerkraut pressed by my grandma, the bean paste made by my mother-in-law, and the pork belly marinated by my mother all blend together to create a feeling of family affection! It is sour, spicy and crispy in the mouth. It is an excellent side dish for steaming meat and fish to enhance the flavor and eliminate the fishy smell. It will leave you with endless aftertaste!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• lunch
• dried chili pepper
• garlic
• homemade bean paste
• pork belly
• sauerkraut
• ginger

Ingredients

Steps

1. 1 Press the sauerkraut in advance, wash the vegetables, add salt and put them in a large vat, press them tightly with large rocks, and take them out after one to two weeks.

   

2. 2 Wash the pressed sauerkraut. Here we use kohlrabi, which we call "ercai", which is crisper than kohlrabi.

   

3. 3 Choose pork belly that is moderately fat and lean, marinate and air-dry before frying for a more fragrant flavor.

   

4. 4 Dice the sauerkraut and pork belly.

   

5. 5 Mince ginger and garlic.

   

6. 6 Dice the sauerkraut and pork belly.

   

7. 7 Put the pork belly into the pot and stir out the lard. There is no need to add any more oil during the frying process.

   

8. 8 Add sauerkraut, ginger, garlic and dried chili dices and stir-fry.

   

9. 9 Add a spoonful of homemade Lao Tan bean paste to enhance the flavor.

   

10. 10 Stir-fry until the red spicy oil comes out and it is ready to serve.