Name: Braised Pork with Sauerkraut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 250g Sauerkraut; 30g Green onions; 30ml Hakka mother wine; Some Soy sauce; 2 spoons Sugar; Some salt

Ingredients

Braised Pork with Sauerkraut

1. Pork belly, sauerkraut, chopped green onions

2. Salt, sugar, chicken essence, dark soy sauce, Hakka mother wine (you can add cooking wine without mother wine)

3. A few slices of ginger and one star anise

4. Heat the wok and add a little oil, add the pork belly, and fry on medium-low heat until the pork belly is oily

5. Fry until the color darkens on both sides

6. Pour in the Niangjiu (cooking wine), stir fry a few times, add some dark soy sauce

7. Boil appropriate amount of water in a pressure cooker, add pork belly, star anise, and ginger slices

8. After SAIC press for 12 minutes, natural cooling (pressing time is set according to the firepower of its own stove)

9. Heat oil in a pan, pour in sauerkraut and stir fry

10. Add a tablespoon of sugar (the amount of sugar is added or subtracted according to the acidity of the sauerkraut)

11. Add a small amount of salt, stir-fry the green onions for 1, 2 minutes, and serve on a plate for later use

12. Pour the braised pork into a wok, add a small amount of salt, and stir fry a few times with a tablespoon of sugar over high heat

13. Then add water starch to harvest the juice

14. When the juice becomes thick, start the pot and pour it on the sauerkraut (note that the soup should not be too dry or too thick, and the sauerkraut should have enough gravy to soak)