A home-cooked stew that Northeast people love to eat in winter, you can't eat it in other places, and you never get tired of eating the taste of home

【Northeast sauerkraut stewed frozen tofu】

Required materials: 1 Northeast sauerkraut, 1 kg of pork belly, 1 handful of vermicelli (dry), 1 piece of frozen tofu, an appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, a few peppercorns, 1 large ingredient, 1 tablespoon of cooking wine,

Steps:

1. Dry vermicelli needs to be soaked in advance, put the dry vermicelli in warm water, the water should be submerged in the vermicelli, soak for 1-2 hours, and soak the vermicelli until there is no hard heart.

2. Put the frozen tofu in clean water, thaw the frozen tofu naturally, after the frozen tofu is thawed, take out the tofu, and hold the water a little for later use.

3. Peel off the sauerkraut leaves, make the thicker parts of the sauerkraut into thin slices with a blade, then cut the sauerkraut top knife into thin strips, put it in clean water and wash it once, take out the sauerkraut, and use your hands to clean the sauerkraut and set aside.

4. Add water to the pot, put the pork belly under cold water, after the water boils, skim off the floating foam, add cooking wine, green onions, ginger slices, peppercorns, and ingredients, boil over high heat, turn to low heat and simmer for half an hour, after the time, take out the pork belly and let it cool, use a colander to remove the green onion segments, ginger slices, peppercorns, and ingredients in the broth.

5. Cut the pork belly into slices.

6. Heat oil in a pot, add shredded sauerkraut and stir-fry for 2-3 minutes.

7. Add the broth where the pork belly is boiled, then add salt, sliced pork belly, frozen tofu cubes, bring to a boil over high heat, turn to medium-low heat, and continue to simmer for 15-20 minutes.

8. Add the soaked vermicelli, stew the vermicelli to become transparent, turn off the heat, and a pot of sauerkraut stewed frozen tofu is ready.

Tips:

The key ingredient of this dish is frozen tofu, which must be made with Northeast brine tofu, which is naturally frozen outdoors, which is better than freezing in the refrigerator, with large honeycomb tissue and more soup absorption. Sauerkraut with home-made pickled sauerkraut tastes the most authentic, the taste of the bag bought outside is worse, if the sauerkraut is more sour, wash it more, the stewing time will be long, and the various flavors of the ingredients will blend together and taste good.