Northeast cuisine

Northeast cuisine

Introduction:

"Northeast sauerkraut blanched white meat is also a home-made dish of northeast people. Almost every family can cook and like to eat it. In the past, before winter came, everyone was busy buying autumn vegetables, accumulating pickles, and preparing pickles for the winter. Now they are all upstairs, and there is no place to pickle. Most of them are bought and eaten. But after thinking about it, I think it's better to accumulate pickled cabbage by myself, and eat it at ease. So before winter, I still bought some cabbages and dried them downstairs for a few days. I like the sour taste very much. The sauerkraut stewed with big bones and pork is delicious and fragrant. It's so cool to take a bite with some water and white meat. It's melting in the mouth. I can't say that. "

Production steps:

Step 1: wash pickled cabbage and squeeze out water;

Step 2: use a knife to slice horizontally into thin slices and pull them to the end of the cabbage. Generally, one pickle can help three slices;

Step 3: make it very thin;

Step 4: stack the pickled cabbage into a slant pile;

Step 5: cut the sauerkraut into thin slices with a knife;

Step 6: cut shredded sauerkraut;

Step 7: put the streaky pork into the pot in cold water, add the scallion, ginger slices and large ingredients; boil the streaky pork in the pot, skim out the bleeding foam, and cook the meat until it is 7 mature, then remove and set aside;

Step 8: put oil in the pot, add onion and ginger, stir fry until fragrant;

Step 9: stir fry the shredded sauerkraut to remove the astringency of the sauerkraut; you can also cook the sauerkraut directly without this process. I think the sauerkraut is delicious.

Step 10: put the sauteed sauerkraut into the pot; simmer for about 30 minutes;

Step 11: slice the cooked meat and set aside;

The twelfth step: once again cut the meat slices into the pot, simmer for 5 minutes, cook before the pot, add salt, chicken essence and raw soy sauce.

Step 13: it's tempting to see if it tastes delicious when it's stained with water. It's not greasy when it's melted in the mouth. The extra oil has been boiled out, and the pickled cabbage soup is delicious.

Materials required:

Sauerkraut: 800g

Pork: 500g

Oil: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Note: 1, sauerkraut is very oily, put on the big stick bone cooked best, my family did not prepare, so only streaky pork, but also very fragrant. 2. Must stew, when the time is short, not delicious, a little astringent; 3, a more stew, pickled cabbage is the more delicious stew.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty