Stewed pork with sauerkraut(wu hua rou dun suan cai )

Stewed pork with sauerkraut

Introduction:

"The meat is fat but not greasy, and the dish is mellow but not woody."

Production steps:

Step 1: 1, sliced pork, fly water

Step 2: 2. Wash the pickled cabbage and cut it into shreds

Step 3: 3, add water to the pot, boil and add onion, ginger and pepper.

Step 4: 4, add pork and simmer for 20 minutes

Step 5: 5, add the pickled cabbage, salt and simmer for 20 minutes

Step 6: 6, add the vermicelli, cook until the vermicelli is soft, then pour in the chicken essence

Step 7: sesame sauce Sufu spicy oil sugar sesame chicken vinegar

Materials required:

Pork: 750g

Sour cabbage: right amount

Fans: right amount

Onion and ginger: right amount

Large material: moderate amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame paste: right amount

Sufu: moderate amount

Spicy oil: moderate amount

Sugar: right amount

Sesame: right amount

Vinegar: right amount

Note: cut the pickled cabbage into small pieces

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Wu Hua Rou Dun Suan Cai