Boiled white meat with northeast sauerkraut

Boiled white meat with northeast sauerkraut

Introduction:

"Since I ate northeast sauerkraut in Northeast China, I like it very much, but it's a bit difficult to eat it when I come back to Chongqing. Fortunately, I can buy anything in the supermarket now, and I can eat it whenever I want, but the price is definitely higher than that in Northeast China, and the taste is still the same. Northeast sauerkraut likes oil, and it's a perfect match with fat and thin pork! The pork is tender and smooth, fat but not greasy when it meets the natural lactic acid. The point is still this soup. It's sour and appetizing. It's really appetizing to drink in the hot summer, if you had to eat it in the air-conditioned room at that time! ~~”

Production steps:

Step 1: main ingredients: Northeast sour cabbage and streaky pork

Step 2: slice pork

Step 3: soak sauerkraut in clean water for 15-20 minutes, squeeze out excess water and break it up for use

Step 4: heat the oil pan, add onion and ginger and saute until fragrant

Step 5: turn down the fire and put in the pork slices

Step 6: stir fry until the meat turns white, add sauerkraut and stir fry

Step 7: transfer to casserole, add proper amount of water, bring to a boil over high heat, turn to medium heat and simmer for 10-15 minutes, then add proper amount of salt and chicken powder

Step 8: when eating, be sure to prepare some mashed garlic and soy sauce for dipping

Materials required:

Northeast sauerkraut: 500g

Pork: 300g

Soy sauce: right amount

Chicken powder: right amount

Scallion: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Lard: right amount

Precautions: 1. The number of times to wash pickled cabbage can be determined according to personal taste. If you like sour taste, just wash it a little. 2. Pork can be dipped in sauce. Garlic taste and spicy taste are good.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sour and salty