Northeastern Cuisine【pickled White Pork with Pickled Cabbage】

Name: Northeastern Cuisine【pickled White Pork with Pickled Cabbage】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Sauerkraut; 500g Pork belly; Some oil; Some salt; Some pepper; Some Chicken Essence; Some shallot; Some ginger

by lyjjxx

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The boiled white meat with sauerkraut in the Northeast is also a home-cooked dish of Northeastern people. Basically, everyone can cook it and like to eat it. Every year in the past, before the onset of winter, everyone was busy buying autumn vegetables to build sauerkraut and pickling pickles for the winter. Now they are all upstairs and there is no place to pickle them. Most of them are bought and eaten. But after thinking about it, I think it’s better to accumulate sauerkraut by myself, so I can eat it without worry. So before the winter, I bought some cabbage and dried it downstairs for a few days before it began to accumulate sauerkraut. I like the sour taste very much. The sauerkraut stewed with big bones and pork belly is delicious and fragrant. Dip a bit of white meat with a little bit of water, it's so refreshing, and the mouth melts and it's almost impossible to say. "

Ingredients

800g Sauerkraut
500g Pork Belly
Some Oil
Some Salt
Some Pepper
Some Chicken Essence
Some Shallot
Some Ginger

Northeastern Cuisine【pickled White Pork with Pickled Cabbage】

1. Wash the sauerkraut and squeeze the water;

Northeastern Cuisine【pickled White Pork with Pickled Cabbage】 recipe

2. Use a knife to pull the slices into thin slices to the end of the cabbage. Generally, one sauerkraut can help three slices;

3. Sliced very thin

4. The sliced sauerkraut is stacked in an oblique stack;

5. Cut into thin sauerkraut shreds with a knife;

6. Already chopped sauerkraut shreds;

7. Put the scallion, sliced ginger, and aniseed in a hot pot of pork belly under cold water; boil the boiled froth and leave it out. The meat is boiled to 7 mature and removed for use;

8. Put oil in the pot and stir-fry the onion and ginger to create a fragrant flavor;

9. Add the sliced sauerkraut and stir fry to remove the astringency of the sauerkraut; you can also boil it directly without going through this process. I personally think that the sauerkraut is delicious.

10. Stir-fried sauerkraut is placed in a pot for boiling meat; simmer for about 30 minutes

11. Cut the cooked meat into thin slices for later use;

12. Put the sliced meat into the pot again, simmer for 5 minutes on medium and low heat, seasoning before serving, add salt, a little light soy sauce of chicken essence (just a little bit is enough, the color becomes darker and the sauerkraut looks unsightly );

13. Seeing whether it is very tempting, the pork belly tastes special when dipped in water, and it melts in the mouth and is not greasy at all. The excess oil has been boiled out, and the sauerkraut soup is extremely delicious and refreshing.

Tips:
1. Sauerkraut is very oily. It is best to cook with big sticks. I didn't prepare it at home, so I only use pork belly, but it is also very fragrant.

2. It must be simmered until the time, the time is short, it will not taste good, a bit astringent;

3. Stew more at a time, the more stewed the sauerkraut, the better.