White meat with pickled cabbage and vermicelli(suan cai fen si bai rou )

White meat with pickled cabbage and vermicelli

Introduction:

"Sauerkraut is an indispensable winter dish for people in Northeast China. Sauerkraut is a kind of green food with mellow acid flavor, light and refreshing, biological bacteriostasis, no preservative and pigment. Today I'm making a lazy version of pickled cabbage and white meat. "

Production steps:

Step 1: main material diagram.

Step 2: wash the pork and cut into large pieces.

Step 3: prepare the accessories.

Step 4: wash the pickled cabbage and cut it into shreds.

Step 5: blanch pork in cold water to remove odor.

Step 6: blanch the boiled pork, add onion, ginger, chili and cinnamon.

Step 7: add boiling water, bring to a boil, turn to low heat and cook for 30 minutes.

Step 8: put the sauerkraut into the pot and continue to cook for 15 minutes.

Step 9: add the vermicelli and cook until the vermicelli are transparent.

Step 10: add salt chicken essence to taste. It's not bad to eat dipping sauce...

Materials required:

Streaky pork: moderate

Sauerkraut: right amount

Fans: right amount

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Cinnamon: moderate

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: nagging; sauerkraut can only be eaten occasionally, if long-term greedy, it may cause stones. Moldy sauerkraut has obvious carcinogenicity and is not edible.

Production difficulty: unknown

Process: water

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Suan Cai Fen Si Bai Rou