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

pickled Chinese cabbage with plain boiled pork

Introduction:

"Northeast home style dish pickled cabbage white meat is mainly made of pork and northeast pickled cabbage. The meat is fat but not greasy. It is soft, tender, fragrant and smooth. Pickled cabbage is refreshing and appetizing. And it's very simple. "

Production steps:

Step 1: wash the pork and put it into the pot, add proper amount of water, boil it over high heat and skim the foam. Add in the scallion, ginger, seasoning, pepper, cooking wine, boil for 30 minutes in the middle of the fire, then remove to cool and set aside;

Step 2: about 300 grams of northeast sauerkraut;

Step 3: wash and shred;

Step 4: sliced pork with cool skin; (I only cut 6 pieces, I can't eat more)

Step 5: add oil and heat up, stir fry onion and ginger, add five spice powder, soy sauce, shredded sauerkraut and salt in turn, then pour into the pork soup, bring to a boil over high heat and simmer over low heat for about 8 minutes;

Step 6: add white pepper, meat, continue to stew for about 10 minutes, put some chicken essence on it;

Step 7: heat the casserole, put the sauerkraut on the bottom and the white meat on the top.

Materials required:

Sauerkraut: 300g

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cooking wine: moderate

White pepper: right amount

Chicken essence: appropriate amount

Note: 1, meat according to their own like to adjust the number; 2, like spicy, you can also put a little dry pepper.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Bai Rou