Sauerkraut and white meat(suan cai tun bai rou )

Sauerkraut and white meat

Introduction:

"Three famous dishes in Northeast China: chicken stewed with mushroom, pork stewed with vermicelli, pickled cabbage boiled with white meat. Among them is boiled white meat with pickled vegetables. The white meat is fat but not greasy, and the sauerkraut is fresh, fragrant, tender and crisp. The soup is thick, the meat is rotten, and the vegetables are sour. Pickled cabbage is an important preservation method of Chinese cabbage in addition to cellar storage in North China. The diameter of the earthenware VAT is at least two feet, and the height of more than one meter is really the biggest in ordinary furniture. In recent years, I have bought pickled vegetables in bags from supermarkets. I always feel less like the pickled vegetables in the big jar as tall as I was when I was a child - the taste of memory. "

Production steps:

Step 1: Ingredients: 500 grams of streaky pork, 400 grams of pickled cabbage, 100 grams of vermicelli, star anise, cinnamon, cloves, fragrant leaves, nutmeg, salt, cooking wine, a little onion and ginger.

Step 2: wash the meat, put it into the pot, add enough water, and boil it over high heat until there is no more blood foam. Take out the streaky pork, rinse it with cold water, and scrape the oil on the skin with a blade. Bring to a boil again in a pot of clean water, then add green onion, ginger and spices, and cook over low heat for 40 minutes

Step 3: take out the broth and let it cool. After the pork is cooled in the air, cut it into 7 cm long and 0.3 cm thick slices

Step 4: slice the pickled cabbage into two to three layers

Step 5: cut the top knife into filaments. This process is very important. If you have a knife or thick shredded sauerkraut, you will lose face.

Step 6: Rinse pickled cabbage repeatedly with clear water. Until the dish only retains the light and pure sour taste

Step 7: the pickled vegetables are not fished out, they are made by hand

Step 8: soak the vermicelli in cold water

Step 9: pour the sauerkraut broth into the prepared meat soup pot, bring to a boil over high heat and simmer over medium heat for half an hour. Add the sliced pork and cover it and simmer for a while, then add the vermicelli. After the vermicelli are cooked, add salt according to the taste and serve in the pot. Can be accompanied by garlic sauce or spicy oil, a bowl of white rice, is a hot soup dishes.

Materials required:

Pork: 500g

Sauerkraut: 600g

Fans: 100g

Star anise: right amount

Cinnamon: moderate

Clove: right amount

Fragrant leaves: appropriate amount

Nutmeg: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Precautions: 1. When buying pickled cabbage, choose the one that is completely salted and transparent in color. Tear off a little, taste the acidity, and try to choose the sauerkraut that suits your taste. If the acidity is too heavy, it can be sliced and rinsed several times with water. 2. If you want the pork in sauerkraut to taste fat but not greasy, you should cook it thoroughly in white water (40 minutes), and melt the fat and oil into the broth. 3. If you want to cut the meat into thin slices, you need to let the meat cool thoroughly before cutting. 4. Authentic sauerkraut meat is not added with vegetable oil, all the flavor is concentrated by broth, so put enough spices.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Suan Cai Tun Bai Rou