Sauerkraut White Meat

Name: Sauerkraut White Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Stick bone; 250g Pork belly; 500g Sauerkraut; Several shallot; Several Garlic slices; Several Sliced ginger; Several Aniseed; 2 spoons Cooking Wine; 1 seasoning spoon Chicken Essence; 1 spoon Soy sauce; Some salt; Some MSG; Some water

by Qian Zhuzhu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The weather in winter is really cold. As Dongbei Yin, of course, I have to eat stew. It must be stewed sauerkraut. It’s a pity that sauerkraut is bought in supermarket bags, but the taste is still good. When you are at home, you will bleed in addition to white meat. Intestines~ Two big bowls, the body is warm and mellow.

Sauerkraut White Meat

1. The secret of delicious sauerkraut and white meat is to use bone broth to stew, so prepare 1 stick bone and chop it into the soup (you can use spare ribs instead) and 1 catty of pork belly.

2. Bring the water to a boil, put the stick bones and pork belly in a pot, blanch the water, remove the blood foam, add the green onion, sliced ginger and aniseed to remove the fishy.

3. Remove the discolored stick bones, put them in a casserole, add water, add the shallots, ginger slices, and aniseed. Bring to a boil on high heat and simmer on low heat for 1 hour; keep the pork belly in the blanching pot and cook for 30 minutes on low heat.

4. After 30 minutes, the pork belly is fully cooked, and the chopsticks can be pierced through and sliced.

5. I used sauerkraut bought from the supermarket, and poured it with water a few more times (it was not so sour), and dried the sauerkraut before use.

6. Heat the oil to 80%, add sauerkraut, garlic slices, chopped green onion, shredded ginger, aniseed and stir fry, add 1 spoon of chicken essence, 1 spoon of light soy sauce, and 2 spoons of cooking wine and stir until the sauerkraut is slightly dry.

7. Add pork belly slices and continue to stir fry.

8. After stirring evenly, the bone broth in the casserole should be about the same temperature at this time. Add the slightly white bone broth in the casserole and add some hot water. After the high heat is boiled, simmer on low heat for 30 minutes; add before cooking. Appropriate amount of salt, MSG enhances the flavor.

Tips:
1. This dish can be directly stewed with sauerkraut and white meat and water, but it is better to stew with bone broth. It can be simplified if time is too late;
2. Many people stew the sauerkraut by stewing the bone soup, and then directly put the sauerkraut into it. This method is not as good as frying the sauerkraut first and then adding the bone soup;
3. If you buy sauerkraut, buy pickled cabbage instead of pickled cabbage, which will affect the taste;
4. The sauerkraut must be poured with water, otherwise it is too sour, you can control the strength of the water according to the taste;
5. The white meat should be cooked until it is cooked thoroughly, not too rotten, or it is not easy to cut, and then put the sauerkraut to stew;
6. The method of the Northeast, some will add Haihong, some vermicelli, some enlarged shrimp, and bloodletting sausage, mine is a simple basic version;
7. White meat can be dipped in garlic paste. My favorite way to eat it is dipped in chives and soy sauce;
8. Stewed sauerkraut can also be stewed with sticks, ribs, and spine. It is recommended to add some pork belly, which is more fragrant.