Sauerkraut and white meat hot pot(suan cai bai rou huo guo )

Sauerkraut and white meat hot pot

Introduction:

"In Northeast China, especially in Heilongjiang, there are six months of long winter in a year. In the cold winter, the snow covered everything, people like mice prepared enough winter vegetables. Before winter, every family has to pickle a vat of pickled cabbage, which becomes the "protagonist" of the common people's table in winter. "Northeast authentic sour cabbage, also known as pickles and pickled vegetables, is made by using Chinese cabbage or Chinese cabbage and other seasonings, soaking and fermenting under the action of Lactobacillus. Sauerkraut tastes salty and sour, crisp and tender in taste, bright in color, pungent in fragrance, appetizing and refreshing, sobering up and getting rid of greasy. It can not only enhance appetite and help digestion. Boiled white meat with pickled cabbage is a famous northeast dish. The method is very simple. The soup is full-bodied and the meat has the smell of pickled cabbage. It's easy to melt in the mouth. It's fat but not greasy. It's good for hot pot. It's also delicious when stewed with some durable ingredients. When eating, you can add a dish of garlic sauce dipped in meat slices to eat. Sauerkraut has absorbed the strong flavor of the meat. It tastes crisp and tender. It's very refreshing. "

Production steps:

Step 1: prepare sauerkraut and pork.

Step 2: blanch the pork.

Step 3: wash pickled cabbage and cut into shreds.

Step 4: bring to a boil in a soup pot, skim off the blood powder, and add onion, ginger, star anise, cinnamon and pepper.

Step 5: turn the heat down and cook for 30 minutes. Cook the pork until it can be tied up with chopsticks, then take it out and let it cool. [retain the original soup]

Step 6: soak mushrooms in advance.

Step 7: cut the cooked pork into large pieces.

Step 8: prepare the fish balls.

Step 9: soak Auricularia auricula and tear it into small flowers.

Step 10: clean the rape.

Step 11: add proper amount of oil into the pot, saute shallot and ginger.

Step 12: add shredded sauerkraut and stir well.

Step 13: pour in the original soup and bring to a boil

Step 14: pour the ingredients into the casserole, then continue to heat and eat as you like.

Materials required:

Pork: 500g

Northeast sauerkraut: 300g

Rape: moderate

Lentinus edodes: right amount

Auricularia auricula: right amount

Fish balls: right amount

Chicken essence: appropriate amount

Star anise: right amount

Pepper: right amount

Cooking wine: moderate

Cinnamon: moderate

Scallion: right amount

Ginger: right amount

Note: the heating time of pickled cabbage should not be too long, otherwise the pickled cabbage will not be crisp. If not sour, you can add appropriate amount of white vinegar

Production difficulty: simple

Technology: hot pot

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Bai Rou Huo Guo