Pickled Cabbage and White Meat

Name: Pickled Cabbage and White Meat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sauerkraut; Some White meat; Some shallot; Some ginger; Some star anise; Some Cinnamon; Some pepper

by Flowers bloom into the sea

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Northeastern home cooking-white meat stewed with sauerkraut

The sauerkraut preserved by my mother is delicious. From childhood to age, my parents are always busy buying cabbage and salt during the autumn harvest. Next, the cabbage is dried, the jars are washed, and the pickling is started. In winter, you can eat dumplings stuffed with sauerkraut and stir-fry sauerkraut. Vermicelli, sauerkraut stewed white meat, etc. Later, because of nitrite, parents seldom eat sauerkraut, but now I will never forget the days when I went home to eat sauerkraut every weekend when I was young. Mom always made sauerkraut. So fragrant, father and sister are always rushing to eat the pitiful pork belly...

So far, my eyes are moisturized again~~

It’s so beautiful every time I go home when I was young~"

Ingredients

Some Sauerkraut
Some White Meat
Some Shallot
Some Ginger
Some Star Anise
Some Cinnamon
Some Pepper

Pickled Cabbage and White Meat

1. Take out the sauerkraut and soak it in clean water. After soaking, dry it.

2. Tear into thin slices and then cut into thin filaments.

3. After cutting the silk, squeeze the water dry by hand.

4. Pour oil into the wok and heat it over high heat. When the oil is 70% hot, add the sauerkraut and stir-fry for about 3 minutes.

5. Pour clean water into the pot, cut the pork belly into large pieces and put it in clean water, heat it to a boil, remove the foam, add green onion, pepper, star anise, ginger, cinnamon, turn to low heat and cook for about 40 minutes It looks like, use chopsticks to smoothly pierce the whole piece of meat, and the soup in the pot is retained after the meat is removed.