Pickled Pork Shreds

Overview

A Northeastern home-cooked dish that goes very well with rice. Pickled cabbage needs oil, so don’t use too little oil

You must wash the sauerkraut frequently to prevent the pickle smell from affecting the taste. Cut the meat into shreds, mince the onion, ginger, and garlic. You can ignore the soy sauce and garlic chili sauce
Put oil in the wok, add five-spice powder and ginger powder, because there is no ginger at home
Add shredded pork and stir-fry, add onion and garlic
When the color of the shredded meat changes, add soy sauce to make the meat more flavorful. Do not add dark soy sauce. Just use it fresh
Add the pickled cabbage and stir-fry for a few times. If the color of the pickled cabbage changes, add a small amount of water and stir-fry
Add garlic chili sauce. You can omit this part, or add garlic flavor. According to personal taste, I personally feel that adding garlic chili sauce directly improves the taste. You can try it. Stir-fry a few times and add a small amount of salt, because the pickled cabbage itself contains salt. The chili sauce also contains salt, so use it as appropriate if it is too heavy
This is it. It’s the first time I’ve ever pictured the above picture on a whim. If you like spicy food, you can use dry chili sauce to stir-fry it. The color is pretty good