1 recipe found
Mustard grown from farmyard fat, organic sauerkraut fermented by distiller's lees for 21 days, paired with fat and lean local pork, the first time I ate it, I couldn't stop... The sauerkraut absorbed the aroma of lard very well, it was fragrant but not greasy, it was the hard currency on the table, it was really delicious. Make more dumplings on weekends. During busy working days, you can open the refrigerator and cook a bowl of delicious dumplings at any time. How can you describe the sourness of dumplings♥
