Sauerkraut White Meat

Name: Sauerkraut White Meat
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g Pork knuckle; 400g Sauerkraut; 8ml oil; 4g salt; 5g pepper; 10g Green onion ginger; 2g Dried red pepper; 3g Aniseed

by Jamie Pastoral

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

The classic white meat with sauerkraut, tasted in a restaurant, but it is the first time to practice at home. The pork belly is not used, but the back elbow is used. Use uncomplicated private methods to process. The dishes are tasted on the table, full of confidence.

Ingredients

Sauerkraut White Meat

1. Clean pork

2. Wash the green onion and ginger and cut into pieces, prepare aniseed and dried red pepper

3. Add cold water to the pot, and the pork into the pot

4. Scallion, ginger and aniseed in a pot and cook until 6 or 7 minutes are cooked, remove and drain the water

5. Wash the sauerkraut and drain the water

6. From the frying pan, put the green onion, ginger and dried red pepper into the pan and stir fragrant

7. Sauerkraut fried in the pot

8. Add appropriate amount of water to cook the meat, cover the pot and simmer

9. Cut the white meat into slightly thicker slices (the size and thickness of the slices are up to personal preference. My diners like to eat meat, so the slices are big and thick)

10. Put the white meat in a sauerkraut pot and stew together

11. Stew until the ingredients are cooked, add salt and pepper to turn off the heat, stir-fry evenly and serve

Tips:
1. To stew sauerkraut, you can add stock or water.
2. The size and thickness of the meat slices are up to personal preference. My diners like to eat meat with big mouthfuls, so the slices of meat are big and thick.
3. The cooking time is based on the cooked ingredients.