Name: Sauerkraut Stewed White Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Sauerkraut; 1 piece Rice noodles; 250g Pork belly with skin; 1/2 a tree Green onions; 1 piece ginger; Count pepper; Some salt; 1 piece star anise; Some oil; 3 slices Bay leaf

Sauerkraut Stewed White Meat

by Shimizu Shark's Fin Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Although I am not from the Northeast, I still have to pickle a few sauerkraut in winter, and stew the white meat vermicelli to relieve my greed. I think that fried sauerkraut is much better than fried cabbage, and it is especially good for the meal. Originally, fried sauerkraut can't eat half a cabbage, but fried sauerkraut can eat a large one.

Sauerkraut and white meat is a classic method of cooking sauerkraut. I also like this method. Pork belly is cooked in advance with onion and ginger and other condiments until it is eighth mature, and then the sauerkraut is slowly simmered in the boiled broth. I eat sauerkraut every time. It will be cooked 1 hour earlier than usual. It will probably be simmered for 30-40 minutes. The fresh aromas of pork belly and broth are all stewed into sauerkraut. The sauerkraut tastes good. The pork belly is not oily and not greasy, so it has always been my favorite.

Stewed sauerkraut cannot be dry-fried without the soup. After being out of the pot, it can be placed on the alcohol stove to continue heating, and it will have the charm of winter when it is eaten.

In the winter, I came to a pot of sauerkraut, the alcohol stove was lit underneath, and the steaming white meat of sauerkraut made us feel warm and comfortable.

Sauerkraut Stewed White Meat

1. Ready sauerkraut

2. Put the sauerkraut in water and rinse twice or taste the acidity. If you don’t like it too sour, rinse it a few times and remove the dried water.

3. Use a knife to scrape off the dirt on the skin of the pork belly, remove the pig hair, blanch the blood foam with cold water and wash the pork belly with water. Put the meat into a small pot and pour the cold water that has not covered the meat, add the green onion, ginger, pepper, and star anise. Ye, etc., after the water is boiled, turn the heat to a low heat and cook until the eight is ripe. Turn off the heat

4. Scoop out the cooked pork belly and slice it

5. Heat the wok and pour the oil, put the star anise and green onion ginger in the pan

6. Add sauerkraut and stir fry evenly

7. Pour in the pork soup, so it’s not sauerkraut, turn the heat to low when the pot is boiled

8. Add the meat slices and simmer on a low heat, about 30 minutes

9. Soak the vermicelli in cold water to soften the sauerkraut

10. Just put the vermicelli in the pot, and then add some salt to taste. When the vermicelli becomes transparent, it will be cooked and the heat can be turned off. Stewed sauerkraut can not be dry-fried without the soup, after being out of the pot, it can be placed on the alcohol stove to continue