Boiled white meat with pickled vegetables

Blanching white meat with pickled cabbage

Raw materials for blanching white meat with pickled cabbage:

600 grams of pickled cabbage, 100 grams of cooked pork, 50 grams of blistered vermicelli.

Seasoning for blanching white meat with pickled cabbage:

Refined salt, monosodium glutamate, pepper water, broth.

Processing steps of blanching white meat with pickled cabbage:

(1) Cut the pork into 5cm slices. Cut sauerkraut into shreds and wash.

(2) Put the broth into the frying spoon, bring to a boil, put the sliced meat, sauerkraut and vermicelli into the soup, bring to a boil, put them on a low heat, skim the foam, stew for 10 minutes, add refined salt, monosodium glutamate and pepper water.

Boiled white meat with pickled vegetables

Sauerkraut and white meat is a northeast domestic dish. The main ingredients are pork and sauerkraut, and the seasonings are pepper, onion, ginger, star anise, etc. Simmer over low heat for 30 minutes.

brief introduction

Pickled cabbage and white meat 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 fat but not greasy. You can eat it with a dish of garlic sauce dipped in meat slices. Sauerkraut has absorbed the strong flavor of the meat. It tastes crisp and tender, very refreshing.

Material Science

Main ingredients: 300g Northeast Chinese cabbage, 200g pork, 1 vermicelli

Accessories: onion and ginger, 2 star anise, 4 grams of salt, 3 grams of pepper, 2 grams of chicken essence

practice

1. Prepare pickled cabbage, pork and vermicelli.

2. Blanch the pork.

Bring to a boil in a soup pot, skim off the blood powder, and add green onion, ginger and star anise.

Turn the heat to low for 30 minutes.

Sauerkraut is split in the middle.

6. Cut into shreds and set aside.

7. Cook the pork until it can be tied up with chopsticks, then take it out and let it cool. [retain the original soup]

Cut the cooked pork into large pieces.

9 pot add the right amount of oil, saute chopped scallions and ginger, add sauerkraut, stir fry evenly.

Pour in the original soup and bring to a boil. Add the vermicelli.

Then add the meat slices and cook until the vermicelli are transparent and cooked.

Add salt chicken essence and pepper to taste, pour in sesame oil and sprinkle with scallion.

matters needing attention

The heating time of sauerkraut should not be too long, otherwise the sauerkraut will not be crisp. If it is not sour, you can add appropriate amount of white vinegar, but you should add it after it is mature. If you add it too early, the sour taste of vinegar will evaporate. Pepper is also volatile, so it should be put in after ripening.

nutritive value

Rich in nutrition

Longitude: 104.06573486

Latitude: 30.65946198