Sauerkraut and white meat in casserole(sha guo suan cai bai rou )

Sauerkraut and white meat in casserole

Introduction:

"In winter, a casserole of pickled cabbage and white meat, with beautiful taste, gives great warmth to winter"

Production steps:

Step 1: wash pork with water

Step 2: put clear water and pork in the pot, add some scallion, ginger, pepper and a little cooking wine, turn to low heat to simmer for 30 minutes after high heat, then take out the meat and reserve the broth

Step 3: wash pickled cabbage with water for 2-3 times

Step 4: cut pickled cabbage into thin strips

Step 5: take a handful of fans and soak them in warm water

Step 6: put the cut sauerkraut in the casserole first, and then add the vermicelli and the sea rice soaked in warm water

Step 7: cool the pork and slice it

Step 8: put the cut pork into casserole, then pour in the previous broth, add a little salt, and simmer for 30 minutes

Step 9: add a little white pepper immediately before leaving the pot, turn off the heat and serve

Materials required:

Sauerkraut: 500g

Pork: 200g

Fans: one

Scallion: right amount

Ginger: right amount

Haimi: right amount

Salt: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

White pepper: right amount

Precautions: 1. Pickled vegetables in supermarket are OK, a bag of 500g, very convenient. 2. Pickled vegetables do not wash too many times, too many times, no sour taste, poor taste. 3. After stewing meat, cool yourself. If the knife is not very good, you can put it in the refrigerator to freeze a little, good cut a lot. 4. Pickled vegetables contain salt, so salt should be put less

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Sha Guo Suan Cai Bai Rou