How to make pickled cabbage and white meat in simple casserole(jian yi sha guo suan cai bai rou de zuo fa )

How to make pickled cabbage and white meat in simple casserole

Introduction:

"Chinese cabbage is the main dish in winter. There are many ways to eat Chinese cabbage. Today, we introduce a simple way to make white meat with pickled cabbage. As long as there are cabbage, meat, etc., we can make it whenever we want to eat. It's simple, and there's no need to accumulate pickled cabbage. Moreover, it's delicious, not greasy and appetizing."

Production steps:

Step 1: cut the pork into inch square, put it into the pot and boil it with water; when cooking, add cooking wine, green onion, ginger and cinnamon pepper. The meat can be boiled until it can be pricked through the skin with chopsticks

Step 2: cut the pork into slices after cooking. Don't pour out the water for the pork. Keep it.

Step 3: wash the cabbage, thin the helper, and cut the leaves thick

Step 4: after the cabbage is washed and cut, put it into the pot and cook it thoroughly.

Step 5: cook the cabbage thoroughly, put it into another basin with a fence, immediately pour in the right amount of rice vinegar, cover it and keep it stuffy.

Step 6: when the cabbage turns dull, it's dull

Step 7: put the pork soup into the casserole, then put the stuffy sour cabbage, and then put the cut pork into the casserole.

Step 8: after 10 minutes, add the right amount of salt, casserole pickled white meat is ready

Materials required:

Pork: 300g

Cabbage: half a tree

Material: l two

Green onion: two slices

Cinnamon: one piece

Chinese prickly ash: Ten

Ginger: two

Rice vinegar: 200ml

Cooking wine: a little

Salt: 30g

Note: rice vinegar must be used for stuffing cabbage.

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Yi Sha Guo Suan Cai Bai Rou De Zuo Fa