Northeast Sauerkraut White Meat

Northeast Sauerkraut White Meat

1. Cut pork belly, green onion and ginger and set aside

2. The sauerkraut shreds are rinsed with water and dried for later use

3. Heat oil in a pan, add green onion and ginger aniseed to sauté fragrant, add sauerkraut

4. Stir-fry the sauerkraut for 2, 3 minutes

5. Put in a pot of water and then add pork belly (cold water is enough, we must put more, because we will cook for a long time and the sauerkraut soup is also delicious.)

6. Let's cook for about 1 hour. Use chopsticks to pierce the pork belly, if you can pierce it through, you can get it out

7. The pork belly is sliced in cold water and put in the pot to continue cooking. (If you want to cut thinner, you can put it in the refrigerator before cutting.)

8. Add the white meat again and continue to cook for 30 minutes. The fat in the meat overflows, and the soup becomes thick and fragrant. Add salt at this time, because the sauerkraut will have a bit of salty taste, so you can better grasp the taste when you put it out of the pot. Because we want to drink sauerkraut soup, we should pay attention to the amount of salt. (I only put half of the white meat in the pot again, and the rest can be eaten directly with garlic juice after putting it in the refrigerator. The meat is not greasy)

9. Adjust the garlic juice. If the sauerkraut soup tastes right, it may feel that sauerkraut and white meat taste a little weak. The garlic juice can be used to dip vegetables and meat. I use soy sauce, balsamic vinegar 2:1, plus a lot of minced garlic.

10. Platter