Sauerkraut konjac is a tasty dish. In Wang's guidance, we made the pickled cabbage konjac personally. If you want to do it better, the acid water in pickled cabbage should be squeezed at first, cut konjac into small pieces. Then prepare the seasoning, the ginger and garlic should be cut into pieces. Put proper oil in the pot, after t he oil is boiling, put the ginger and garlic slice into the pot, then pour konjac and sauerkraut into the pot . And add salt, it is finished after stirring and frying for 3 - 4 minutes.

You can eat more authentic sauerkraut konjac in Sichuan restaurants. The taste is very fresh, and it can also improve appetite.