Sauerkraut with white meat(bai rou suan cai )

Sauerkraut with white meat

Introduction:

"In winter, the whole family sits around and comes up with a pot of" white meat and pickled vegetables ". It's steaming and full of joy. The whole family is happy and warm."

Production steps:

Step 1: wash the pork with water, put it into a pot of boiling water for 5 minutes, take it out to cool and slice

Step 2: slice the sausage; shred the sauerkraut; blanch the large intestine of the pig in the boiling water and slice it; soak the potato flour, fungus and day lily in warm water.

Step 3: blanch chicken skeleton in boiling water and cut into sections.

Step 4: add soybean oil to the pot until it is eight minutes hot, add ingredients, Chinese prickly ash and fragrant leaves, fry the flavor, then add ginger, green onion, chicken skeleton, dried pig large intestine, add a little water; add pork, pickled cabbage, vermicelli, agaric, day lily and sausages. Add more water and cover the pot. When the pot is boiling, remove the lid and add salt.

Step 5: dip in sufu, leek flower, garlic powder, soy sauce and sesame oil to make the sauce.

Materials required:

Wuhua pork: 250g

Blood intestines: one

Sauerkraut: 250g

Pig large intestine: a small segment

Potato chips: 100g

Auricularia auricula: 20g

Day lily: 20g

Chicken skeleton: a pair

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Sesame paste: right amount

Sufu: moderate amount

Leek flower: appropriate amount

Garlic powder: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: pig large intestine to clean, add a little cooking wine when blanching, to smell.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: bitter

Chinese PinYin : Bai Rou Suan Cai