Sauerkraut with minced meat

Sauerkraut with minced meat [required materials] Sauerkraut 1.25 kg, minced meat 250 g. 150g of lard, 50g of soy sauce, 5g of essential oil, 5g of monosodium glutamate, 10g of onion and 10g of Jiang Mo, and a little water. [Cooking process] (1) Wash the potherb, cut it into small pieces, scald it in a boiling pot, and take it out to control the water. (2) Put the oil into a pot, heat it, stir-fry the minced meat to change color, stir-fry the minced onion and ginger, soy sauce and potherb mustard for a few times, add refined salt, monosodium glutamate and a little water, stir well, and then put it into a pot. Features: salty, delicious and nutritious. The key to production: choose fat and lean pork and chop it into minced meat. In the operation, the blood in the minced meat should be stirred out, and when the minced meat becomes fragrant and the oil becomes bright, it should be fried with potherb mustard.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)