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

Sauerkraut and white meat hot pot

Introduction:

"Pickled cabbage and white meat hotpot is a traditional dish in Northeast China. Sauerkraut is made of Chinese cabbage, slightly sour and refreshing, which can make dumplings as stuffing or hotpot. Use a good bone soup or broth to make the bottom of the pot. Cut the pickled cabbage into shreds and put it into the pot to cook. Cut the eight mature white meat into thin slices and eat in the pot. Use pickled cabbage to neutralize it. It's fat but not greasy. It can best reflect the fresh and tender side of pork. There is the Northeast unique sausage, is also a treasure of hot pot, especially with sauerkraut white meat collocation, unique taste. It is usually pork and pickled cabbage, and the dip is the same as instant boiled mutton. The real northeast sauerkraut and white meat pot should also add blood sausage. In the Northeast winter, no one can lack it. Sauerkraut is crisp, tender, salty and sour. Pork is fat but not greasy. The soup is white, salty and sour. It tastes delicious

Production steps:

Step 1: wash the streaky pork with skin, put it into the pot and add appropriate amount of water.

Step 2: add scallion and ginger slices and bring to a boil over high heat. Turn to low heat and cook for 20 minutes.

Step 3: take out the pork and cut it into thin slices after cooling.

Step 4: cut the middle part of the side of the pickled cabbage.

Step 5: cut into filaments.

Step 6: thick slice of blood intestine.

Step 7: heat the oil in the pan, add the onion and ginger into the pan.

Step 8: add shredded sauerkraut.

Step 9: stir fry the flavor.

Step 10: pour the soup into the casserole.

Step 11: put in two star anises.

Step 12: cover and simmer for 20 minutes.

Step 13: open the lid, sprinkle the right amount of salt, and place the meat on the pickled cabbage. 14，15，

Step 14: add the sausage around the meat.

Step 15: cover and simmer for another 10 minutes, then put the casserole on the alcohol stove.

Step 16: put the tofu bag on the plate.

Step 17: fish balls.

Step 18: fans set the table.

Step 19: cut tofu skin into strips and set it on the plate.

Step 20: add sesame paste and peanut butter in the bowl, add appropriate amount of water to relax, then add soy sauce and rotten milk to mix well.

Step 21: in a small bowl, add appropriate amount of dipping material, and put a little onion and coriander powder.

Step 22: when rinsing, first eat white meat, then eat blood sausage, finally take a bite of pickled cabbage to appetizer, and then rinse other ingredients.

Materials required:

Sauerkraut: half a piece

Streaky pork with skin: 200g

Blood sausage: 400g

Fans: right amount

Baoxin fish balls: appropriate amount

Tofu bag: right amount

Tofu skin: appropriate amount

Sesame paste: right amount

Peanut butter: right amount

Soy sauce: right amount

Scallion: right amount

Coriander: moderate

Tofu milk: right amount

Ginger: 10g

Salt: right amount

Water: moderate

Peanut oil: 25ml

Note: try to thin the white meat. Cut the sauerkraut as thin as possible. The ingredients are added according to personal taste.

Production difficulty: Advanced

Technology: hot pot

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Cai Bai Rou Huo Guo