Boiled white meat with pickled vegetables(suan cai cuan bai rou )

Boiled white meat with pickled vegetables

Introduction:

"Sauerkraut is a common dish on the table in Northeast China. It is delicious and appetizing. Every family will buy a lot of autumn cabbage to pickle sauerkraut in autumn. They can't wait for it to ferment every time, so they can't wait to get one to taste it. Of course, there are many ways to eat sauerkraut, and the most common one is blanching white meat with sauerkraut. "

Production steps:

Step 1: there should be a way to cut the pickled cabbage. Pull the pickled cabbage leaf by leaf, lay a leaf flat, pat the white cabbage with a knife, use a knife to slice the white cabbage and tear it up.

Step 2: the more the leaf to slice, the thinner the cut silk.

Step 3: streaky pork, use boiling water to boil off blood, remove and wash, add in water such as star anise, cinnamon, scallion, ginger, salt, cooking wine, pepper. Boil in pressure cooker for 15 minutes. Cool the slices to see if you like, and choose the thickness by yourself.

Step 4: saute onion, ginger and garlic in oil pan. The best is lard.

Step 5: saute sauerkraut, add a little salt, because in the broth with salt, and pepper.

Step 6: pour in the old color. Turn well.

Step 7: add the cooked meat soup.

Step 8: put the sliced pork into the soup pot, cover and cook for 30 minutes. Let the juice of sauerkraut slowly penetrate into the meat, let the meat fragrance penetrate into the soup.

Step 9: fans soak well in advance, then you can add it. Mix in a proper amount of chicken essence.

Step 10: soften the vermicelli and cook them thoroughly. This dish can be cooked more. It can be hotter in winter. It tastes better and tastes better!

Materials required:

A pickle

Pork: 500g

Fans: a handful

Onion: a few paragraphs

Ginger: how many

Garlic: how many

Red pepper: two

Star anise: Three

Cinnamon: two

Salt: right amount

Lard: right amount

Cooking wine: moderate

Old style: moderate

Pepper: right amount

Chicken essence: appropriate amount

Note: this dish is to stew for a long time before it tastes better. The hotter the pickle is, the better it tastes!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Cai Cuan Bai Rou