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

Boiled white meat with pickled vegetables

Introduction:

Production steps:

Step 1: prepare the raw materials, wash the pickles and squeeze out the water;

Step 2: use a knife to slice the pickled cabbage horizontally into thin slices, and pull it to the end of the pickled cabbage. One pickled cabbage can slice three slices. The slices should be very thin and translucent;

Step 3: stack the pieces of pickled cabbage and cut them into shreds;

Step 4: pot pork and bone in cold water, add cooking wine, scallion, ginger, and seasoning. Boil for 5 minutes after skimming the blood foam. Remove the meat and rinse it with cold water;

Step 5: add oil to the hot pot, add shredded onion and ginger, stir fry until fragrant, add shredded sauerkraut, stir fry for 3 minutes, then turn off the fire;

Step 6: stir fried sauerkraut into the pot, and then add pork and pork; add water, ginger, scallion, 1 teaspoon pepper, 3 pieces of seasoning, 1 teaspoon fennel, stew for 20 minutes;

Step 7: take out the pork and cut it into 3 mm thin slices, then pour the pork and vermicelli into the pot together, cook until the vermicelli are transparent and cooked, add salt, chicken essence and pepper to taste, pour in sesame oil and turn off the heat;

Step 8: put the pickled cabbage and vermicelli on the plate first, and then put on the sliced meat (good-looking and easy to eat); mash garlic into mashed garlic and add soy sauce to make the dip;

Step 9: Sprinkle with scallions. The Northeast sauerkraut blanched white meat with complete color and flavor is fresh. O(∩_ ∩)O~

Materials required:

Pork: 500g

Northeast sauerkraut: 900g

Stick bone: one

Scallion: right amount

Vermicelli: 100g

Star anise: 5

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Fennel: 1 teaspoon

Sesame oil: appropriate amount

Soy sauce: right amount

Garlic: 5 pieces

Pepper: 2 teaspoons

Note: sauerkraut has dark appearance and yellow core, which is a good sauerkraut. Pickles can be washed 2 to 3 times, otherwise the sour taste will be lost. Don't worry about slicing sauerkraut after layer by layer. It's more delicious when stewing. If the sauerkraut is not sour, you can add an appropriate amount of white vinegar when it is out of the pot. Put a big stick bone in the pot to make the soup more delicious, or not. You can also add blood sausage, pig large intestine, pig liver and old tofu slices.

Production difficulty: simple

Process: water

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Cai Cuan Bai Rou