Boiled white meat with northeast sauerkraut
Introduction:
"Since I ate northeast sauerkraut in Northeast China, I like it very much, but it's a bit difficult to eat it when I come back to Chongqing. Fortunately, I can buy anything in the supermarket now, and I can eat it whenever I want, but the price is definitely higher than that in Northeast China, and the taste is still the same. Northeast sauerkraut likes oil, and it's a perfect match with fat and thin pork! The pork is tender and smooth, fat but not greasy when it meets the natural lactic acid. The point is still this soup. It's sour and appetizing. It's really appetizing to drink in the hot summer, if you had to eat it in the air-conditioned room at that time! ~~”
Production steps:
Step 1: main ingredients: Northeast sour cabbage and streaky pork
Step 2: slice pork
Step 3: soak sauerkraut in clean water for 15-20 minutes, squeeze out excess water and break it up for use
Step 4: heat the oil pan, add onion and ginger and saute until fragrant
Step 5: turn down the fire and put in the pork slices
Step 6: stir fry until the meat turns white, add sauerkraut and stir fry
Step 7: transfer to casserole, add proper amount of water, bring to a boil over high heat, turn to medium heat and simmer for 10-15 minutes, then add proper amount of salt and chicken powder
Step 8: when eating, be sure to prepare some mashed garlic and soy sauce for dipping
Materials required:
Northeast sauerkraut: 500g
Pork: 300g
Soy sauce: right amount
Chicken powder: right amount
Scallion: right amount
Salt: right amount
Ginger: right amount
Garlic: right amount
Lard: right amount
Precautions: 1. The number of times to wash pickled cabbage can be determined according to personal taste. If you like sour taste, just wash it a little. 2. Pork can be dipped in sauce. Garlic taste and spicy taste are good.
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: sour and salty
Chinese PinYin : Dong Bei Suan Cai Cuan Bai Rou
Boiled white meat with northeast sauerkraut
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