Braised Sauerkraut with Big Bones and White Meat

Braised Sauerkraut with Big Bones and White Meat

1. Pork bones and pork belly are blanched separately to remove blood water, and then rinsed with warm water. The pork belly must be skinned.

2. Wash the pickled cabbage and shred it. This is Northeast pickled cabbage, pickled with Chinese cabbage.

3. Prepare the green onion and ginger aniseed.

4. Put the big bones and pork belly in the pot, add water to cover the bones for about 1 cm. After the high heat is boiled, turn to low heat and simmer.

5. Simmer for about 30 minutes, and remove the pork belly.

6. Remove the pork belly and let cool.

7. Put the cut sauerkraut into the bone broth, bring to a boil on high heat, and turn to low heat to simmer.

8. Slice the pork belly, it is easier to cut into thin slices after cooling.

9. Pour the sliced pork belly into the pot and continue to simmer for about 20 minutes.

10. Season with salt.

11. Continue to stew until the meat and vegetables are delicious, the bones are almost deboned, and the pork belly is melted in the mouth. I simmered it for about 1.5 hours. The meat is soft and rotten, the dishes are crisp and crisp, and the soup is sour and fragrant. The most popular dish in the Northeast this season.

Tips:

The Northeast sauerkraut is amazing. The stewing time is short, and the sauerkraut has a sour and crunchy taste; if the stewing time is long, the sauerkraut will become soft and fully absorb the aroma of the broth, and it will taste different.