Home version of pickled cabbage and white meat

Home version of pickled cabbage and white meat

Introduction:

"This dish is not difficult, but it's very simple. But if it's too simple, it's a bit impractical. However, once you've cooked it, you'll know that this dish is absolutely suitable for all ages. Even people who can't eat fat can definitely eat a few pieces. "

Production steps:

Step 1: wash the pork with cold water, remove the pig hair from the skin, and then rinse with cold water.

Step 2: boil hot water, add onion, ginger and garlic, put the streaky pork into the pot and simmer for more than half an hour.

Step 3: stick the pork skin with chopsticks, take out the cooked pork and put it on the plate to cool and control the water. Keep the stew.

Step 4: open fire, put oil in a cold pan, and pour in sugar. Turn down the heat, stir the sugar and stir well. Put the streaky pork in the pot and cover it. (the oil will splash out, it's very painful to scald) fry all sides of the meat in oil.

Step 5: take out the pork and let it cool. From the pot, pour the oil, put in the chopped scallion, ginger, pepper, stir fry the flavor, pour in the pickled sauerkraut, stir fry. Put dry pepper (depending on personal taste, I suggest not too much) pour soy sauce, a little salt.

Step 6: pour in the broth, bring to a boil, and pour into the casserole. Then slice the dried streaky pork, put it into casserole and cover it. It's better to stew the meat in water for half an hour

Materials required:

Pork: half a catty

Sauerkraut: two liang

Shredded scallion: a little

Ginger: a little

Dried peppers: two to three

Zanthoxylum bungeanum: 5-8 capsules

Note: because I'm from the north, I've made a small seasoning. Chop the garlic and put it in the soy sauce, white meat and sauerkraut. I think it's light to put it in. It tastes good, because it will have the taste of garlic.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh