Sauerkraut and white meat(suan cai tun bai rou )

Sauerkraut and white meat

Introduction:

"Northeast home cooking -- pickled cabbage stewed with white meat or pickled cabbage pickled by my mother is delicious. From childhood to adulthood, every autumn harvest, my parents are always busy buying cabbage and salt, then drying cabbage, washing pots, and starting to pickle. In winter, I can eat dumplings filled with pickled cabbage, fried noodles with pickled cabbage, stewed white meat with pickled cabbage, and so on. Later, because of nitrite, my parents keep in good health, and seldom eat pickled cabbage, can I Now I will never forget the days when I went home to eat sauerkraut every weekend when I was a child. The sauerkraut made by my mother is always so fragrant, and my father and sister always rush to eat the pitiful pork... Writing here, my eyes are moistened again ~ ~ when I was a child, every time I went home, the days were really beautiful ~ "

Production steps:

Step 1: take out the pickled cabbage and soak it in clean water, then dry it.

Step 2: first tear it into thin slices and then cut into filaments.

Step 3: dry the silk by hand.

Step 4: heat the oil in the frying pan over high heat. When 70% of the oil is hot, add sauerkraut and stir fry for about 3 minutes.

Step 5: pour clear water into the pot, cut the pork into large pieces, put it into clear water, boil it over high heat, remove the froth, put in green onion, Chinese prickly ash, star anise, ginger, cinnamon, turn the heat down, cover it and cook it for about 40 minutes, then use chopsticks to pierce the whole piece of meat smoothly, take out the meat and keep the soup in the pot.

Step 6: remove the meat and keep the soup in the pot.

Step 7: cut the meat into pieces when it's slightly cool.

Step 8: add the newly cooked meat soup to the surface of the pickled cabbage, cook over high heat for three minutes, and then pour in the sliced meat.

Step 9: cover and simmer for 15 minutes. Add a small amount of salt to taste.

Materials required:

Sauerkraut: right amount

White meat: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Note: the fourth saute sauerkraut that step, to fry through the water and then continue, otherwise it will not taste good~

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Suan Cai Tun Bai Rou