Sauerkraut in Cuihua(cui hua shang suan cai suan cai tun bai rou )

Sauerkraut in Cuihua

Introduction:

"Speaking of northeast cuisine, in addition to the pot of hot stew, the charm of pickled cabbage is irresistible. Northeast winter is inseparable from pickled cabbage. The highest and most classic form of sauerkraut is stewing, which is stewed with meat in casserole or ordinary pot, commonly known as sauerkraut and white meat. "Ji" means to enter the water, so there must be soup. Today, I'll make a white meat pot with pickled vegetables. Sauerkraut white meat pot, soup white, delicious, sour, fragrant palatable. Sauerkraut is crisp, tender and salty. Although the pork is fat and neutralized by sauerkraut, the fat meat turns fat but not greasy at the last entrance. The combination of the two can best reflect the freshness of pork and the delicious taste of sauerkraut

Production steps:

Materials required:

Yuyuan sauerkraut: moderate

Pork: moderate

Fans: right amount

Tofu: right amount

Leek flower: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: water

Production time: several hours

Taste: sour and salty

Chinese PinYin : Cui Hua Shang Suan Cai Suan Cai Tun Bai Rou