How to make spicy and sour grandma's dish

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious sour, spicy and crispy grandma's dish.

1. Press the sauerkraut in advance. Wash the vegetables, add salt and put them into a large jar. Press it tightly with large stones and take it out after one to two weeks.

2.1 Choose pork belly with moderate fat and lean content. It will be more fragrant after being marinated and air-dried.

3.2 Wash the pressed sauerkraut. The kohlrabi we use here is called "ercai", which is crisper than kohlrabi.

4.1 Chop ginger and garlic.

5.2 Dice the sauerkraut and pork belly.

6.1 Put the pork belly in the pan and fry the lard. No need to add oil during the frying process.

7.2 Dice the sauerkraut and pork belly.

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

9. Add a spoonful of homemade old-tan bean paste to enhance the flavor.

10. Stir-fry until red chili oil comes out and then serve.

Today’s introduction to spicy and sour grandma’s dish ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes!