Pork Belly Stewed with Sauerkraut and Frozen Tofu
by Misty soul
Favorite
Difficulty
Easy
Time
2h
Serving
2
For the Northeast specialties, it would be better to add some pig blood sausages, but unfortunately they don't have it at home. This dish cannot be eaten anywhere else. Not to mention that it is now developed and convenient. It is not necessarily what you want to eat.
The soil and water on one side raises the people, and also the animals and plants of the other side. Our sauerkraut is Chinese cabbage grown by our own without any fertilizer, and it is pickled by our family, naturally fermented, and does not contain any additives.
Not to mention the frozen tofu, it's frozen with our Jilin soybean tofu, and it's paved. Speaking of tofu, I still want to nag. How many people from Jilin come to work and live in Liaoning, next door, and they think about the soybean rot in Jilin, let alone the three provinces of Northeast China. Our tofu here can be eaten without any condiments, it doesn't have the "boiled pot taste" that we often say. I have worked in Liaoyang, Liaoning for a few years, and I am not afraid that people in Liaoning will not like to listen. The tofu over there is really not good.
The pork used is also a farm-raised pig that is fed grain. The growth cycle is relatively long, and the pig is also relatively large, more than 300 kilograms.
Besides, the color of this dish looks plain, as if there is no appetite, but it is not! Adding soy sauce and dark soy sauce to make this dish is not the right color. Pork belly with skin is fat but not greasy. Dip some garlic sauce when you eat it. The taste is absolutely perfect! The sauerkraut is sour and crispy and appetizing; the frozen tofu is nutritious and weight-loss; the soup is sour and sour, drink a big bowl. My dad stayed in his hometown in Shandong for more than two months. When he came back the day before yesterday, I made this dish specially for him. Dad is very generous, and he doesn't eat less vegetables and soup.
Saying this is not to say that I cook well, I only cook home-cooked dishes for my family to eat. I just want to say that this northeastern dish is delicious. "
The soil and water on one side raises the people, and also the animals and plants of the other side. Our sauerkraut is Chinese cabbage grown by our own without any fertilizer, and it is pickled by our family, naturally fermented, and does not contain any additives.
Not to mention the frozen tofu, it's frozen with our Jilin soybean tofu, and it's paved. Speaking of tofu, I still want to nag. How many people from Jilin come to work and live in Liaoning, next door, and they think about the soybean rot in Jilin, let alone the three provinces of Northeast China. Our tofu here can be eaten without any condiments, it doesn't have the "boiled pot taste" that we often say. I have worked in Liaoyang, Liaoning for a few years, and I am not afraid that people in Liaoning will not like to listen. The tofu over there is really not good.
The pork used is also a farm-raised pig that is fed grain. The growth cycle is relatively long, and the pig is also relatively large, more than 300 kilograms.
Besides, the color of this dish looks plain, as if there is no appetite, but it is not! Adding soy sauce and dark soy sauce to make this dish is not the right color. Pork belly with skin is fat but not greasy. Dip some garlic sauce when you eat it. The taste is absolutely perfect! The sauerkraut is sour and crispy and appetizing; the frozen tofu is nutritious and weight-loss; the soup is sour and sour, drink a big bowl. My dad stayed in his hometown in Shandong for more than two months. When he came back the day before yesterday, I made this dish specially for him. Dad is very generous, and he doesn't eat less vegetables and soup.
Saying this is not to say that I cook well, I only cook home-cooked dishes for my family to eat. I just want to say that this northeastern dish is delicious. "
