Chinese Food
Sauerkraut and mutton rolls of northeast cuisine
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When I was a child, I lived in the northeast of my hometown. In winter, every family would pickle pickled vegetables. I haven't eaten authentic northeast pickles for a long time. I miss the taste of my hometown very much. Pickled vegetables are made for my husband. I found that there are still mutton slices left in the fridge. It became this dish. In fact, when cooking, I miss a dish at home & quot; pickled vegetable noodles & quot; forget to soak fans.
Cooking ingredients
Cooking Steps
Step1:Blanch mutton slices in boiling water. Skim off the end of the blood. Take out for standb
Step2:Sauerkraut is also boiled in the pot. Take it out and dry it.
Step3:Cut the ginger and garlic. I don't like the large slices of ginger and garlic. You can pick it out when you eat.
Step4:In a hot pot, heat the oil and stir fry the minced ginger and garlic. Add the mutton and stir fry. Add the wine. Then add the pickles and salt to taste. Stir fry a little and you will be out of the pot. I didn't add soy sauce. The color is white.
Cooking tips:Pickles are still delicious in my hometown. Boiled water and pickles are also delicious. The pickles in the market are not delicious. If there is fresh mutton, it is recommended to cut thin slices and marinate with a little cooking wine and salt. I usually don't put soy sauce in pickles, because my husband says it's not delicious. I don't think it's special. Add and adjust the color according to the taste. There are skills in making delicious dishes.
