Sauerkraut White Meat
1.
Wash the pork belly, put it in a pot, add enough water and boil on high heat until no more blood is deposited. Take out the pork belly and rinse it with cold water, and use a knife to scrape the grease on the skin.
2.
Wash the pork belly, put it in a pot, add enough water and boil on high heat until no more blood is deposited. Take out the pork belly and rinse it with cold water, and use a knife to scrape the grease on the skin.
3.
After the pork belly is allowed to cool, cut it into 7cm long and 0.3cm thick slices.
4.
Cut the sour cabbage with a top knife. The vermicelli is soaked in cold water to soften.
5.
Heat the oil in the wok over high heat to 50% heat, add the star anise to fragrant, then add the sauerkraut and stir-fry for a while, so that all the sauerkraut has the oil, then add the broth and boil until boiling.
6.
Pour the sauerkraut broth into the prepared casserole, add pork belly slices, cover and simmer for a while, then add the vermicelli. After the vermicelli is cooked, add salt according to taste, and serve in the pot.
Tips:
1. When buying sauerkraut, choose one that is completely pickled and transparent, or tear off a bit to taste the acidity, and choose the sauerkraut that suits your taste. If the acid is too heavy, you can wash it several times with clean water after shredding.
2. If you want the pork belly in the sauerkraut to taste fat but not greasy, it must be completely boiled in the boiled process, and the fat and oil in it should be fully incorporated into the broth.
3. If you can buy blood sausage and put it in the soup if you have the conditions, it can't be more authentic.
