pickled Chinese cabbage with plain boiled pork(suan cai bai rou )

pickled Chinese cabbage with plain boiled pork

Introduction:

"Sauerkraut white meat is a sour appetizer in Northeast China. It is mainly made of sauerkraut and pork. Sauerkraut can also be fried."

Production steps:

Step 1: preparation: sauerkraut and pork

Step 2: onion, ginger, garlic, pepper, Daliao, medlar

Step 3: rinse the pickled cabbage, control the water content, cut into shreds or pieces; cut the scallion into sections and ginger into slices.

Step 4: open pickled cabbage, pepper powder, salt and other prepared seasonings in casserole water

Step 5: slicing pork

Step 6: put cooking wine in water, blanch the meat, remove impurities and wash.

Step 7: put the cleaned meat slices in the casserole, cover the casserole, turn on the low heat and let it go slowly.

Step 8: just add some pepper when you're done.

Materials required:

Sauerkraut: 500g

Pork: 400g

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Large material: moderate amount

Wolfberry: moderate

Pepper powder: right amount

Pepper: right amount

Note: pickled sauerkraut can be washed a few times, not sour seems to reflect the taste of this dish.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan Cai Bai Rou