Authentic Northeast Pork Belly Stewed with Sauerkraut
1.
Put the pepper aniseed into the seasoning box as shown in the figure. Cut green onion into sections, slice ginger and set aside.
2.
I'm lazy, so I bought ready-made sauerkraut shreds. (You can also buy sauerkraut, and then cut it into shreds.) After washing, dry the water.
3.
Slice the pork belly, which is slightly thicker than the stir-fried vegetables, so it tastes better when stewed.
4.
Put less oil in the pot (be sure to put less, about 1-2 spoons), put the green onion and ginger in the pot (don't put all the cuts in, save a little for a while)
5.
Add the sauerkraut and stir fry after the aroma is released, and fry until slightly dry.
6.
Add 2-3 times the amount of water to the ingredients, boil and pour it into a boiling pot (most of the frying spoons are made of iron, and the soup will turn black after cooking for a long time)
7.
Add green onion ginger and peppercorns to the large material box.
8.
After boiling, add pork belly. Add salt after simmering for ten minutes, then add MSG after simmering for another twenty minutes.
9.
It's really delicious~ The pork belly is fat but not greasy, and the soup is delicious!
Tips:
I have tried many ways to make sauerkraut. This is an absolute classic. The key point is that 1/sauerkraut must be dried before cooking, so that it will absorb the oil from the boiled pork belly. 2/ The pork belly must be raw and served directly! ! (Ps: Many people fry the meat first. That kind of meat is not only hard, but the oil is all fried, so the sauerkraut is not tasty.) 3/When frying the sauerkraut, the oil must be less, otherwise the stewed sauerkraut is greasy Yes, I can’t eat it!