Blanch white meat(cuan bai rou )

Blanch white meat

Introduction:

"Blanching white meat is a special dish in Northeast China. The main ingredients are sauerkraut and white meat from Northeast China (streaky pork cooked to 8%). This dish should add vermicelli and sausages. In cold winter, a bowl of boiled white meat will make you warm. It's a very delicious specialty. "

Production steps:

Step 1: main and auxiliary materials: sauerkraut and white meat

Step 2: slice the sauerkraut first. Then cut with the top knife. Rinse twice with cold water after cutting, and dry the water.

Step 3: slice white meat.

Step 4: heat the oil and fry the chives. Add sauerkraut and stir well.

Step 5: add boiled meat broth (or water). Bring to a boil for about 10 minutes.

Step 6: put in the white meat slices. Season with salt.

Step 7: simmer for 5 minutes, add monosodium glutamate, then turn off the heat.

Step 8: out of the pot into the bowl, you can serve.

Materials required:

White meat: 300g

Sauerkraut: 500g

Oil: right amount

Salt: right amount

MSG: a little

Scallion: right amount

Note: 1, white meat to cook in advance, the method is very simple, pork cold water into the pot, fly water to fishy, take out clean. Then put water, streaky pork, large ingredients, scallion and ginger into the pot. After boiling, boil it for about 10 minutes on medium heat. After cooling, you can use it. If you want to cut the meat thin and cut it again after freezing, the effect is better. The broth can be used for stewing. 2. Sauerkraut should not be washed with hot water as much as possible, and cold water washing can ensure the original taste of sauerkraut.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: Original

Chinese PinYin : Cuan Bai Rou