Braised pork with sauerkraut(suan cai huang men zhu rou )

Braised pork with sauerkraut

Introduction:

"The stewed pork in Guangdong is a bit like the braised pork in the north, but it's sweet and salty with less sugar. After adding sauerkraut, the pork tastes less fat and more sweet and sour, and the restaurant usually serves it in casseroles. "

Production steps:

Step 1: start the pot, add oil and sugar (rock sugar is OK). After melting, add pork and fry for a while, add some salt.

Step 2: release, stir fry and add rice wine. (cover the pot for a while)

Step 3: add water and simmer for about 10 minutes.

Step 4: put pickled sauerkraut in high heat (stir fry for a while) and mix well, then simmer for 5 minutes.

Step 5: serve the dishes, or turn to the casserole.

Materials required:

Pork: eight Liang

Sauerkraut: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Rice wine: moderate

Salt: right amount

Note: sauerkraut should be soaked in cold water for one or two hours to get rid of the sour and salty taste. You can stir fry it in the pot for a while and then stew it in pork. You can stew with Yuzhu or Auricularia auricula according to your preference.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Suan Cai Huang Men Zhu Rou