Sauerkraut White Meat

Name: Sauerkraut White Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sauerkraut; 200g Pork belly; Some salt; Some chopped green onion; a little ginger; 1 piece Sweet potato vermicelli; 4 Dried chili; 1 pinch pepper; 4 star anise; 1 shallot; 1 teaspoon Chili oil; A few drops Delicious; 1 teaspoon Pepper oil; 1 teaspoon Oyster sauce; a little Garlic leaves; 1/4 teaspoon Sugar

by Mingyue Dance Tsing Yi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I used to buy bags of Beijing-produced sauerkraut in the supermarket. It was very sour and tasted strange. This time I bought pickled sauerkraut in a large Northeast vat. Maybe it was just out of the vat. The taste is not as sour as I thought, maybe because of temperature. But it's delicious when eaten stewed. It's a hot pot, and it's easy to eat.

Sauerkraut White Meat

1. Put the pork belly in a pot of cold water, add the seasoning, boil on high heat and then turn to low heat and cook for 30 minutes. Use chopsticks to pierce through the non-bleeding water; remove the meat and cut into thin slices, save the boiled broth