Today, use the sauerkraut in the north to make a home-cooked dish with the characteristics of the Northeast - sauerkraut and white meat, home cooking, the method is simple, the meat has the fragrance of sauerkraut, fat but not greasy, and you can attach a plate of garlic soy sauce dipping meat slices when eating. The sauerkraut absorbs the rich aroma of the meat, and the taste is crisp and tender, which is very refreshing. If you like it, you can give it a try! ”
———— ingredients————
Ingredients: 500 grams of Northeast sauerkraut, 300 grams of pork belly
Seasoning: Appropriate amount of green onion and ginger, 3 dried chilies, 2 teaspoons of cooking wine, appropriate amount of salt
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Method 1, the main ingredients: pork belly, Northeast sauerkraut
Method 2: Slice the green onion and ginger and break the dried chili pepper
Method 3: Put the pork belly in a pot under cold water, add the green onion and ginger segments, and 1 teaspoon of cooking wine Bring to a boil over high heat, skim off the foam and continue to burn. (Be sure to skim off the foam and use it after the broth.)
Method 4: When cooking the meat, process the sauerkraut, rinse the sauerkraut, and slice it into thin slices first
Method 5: Cut into thin strips.
Method 6: Put the cut sauerkraut into the water and rinse the sauerkraut repeatedly until only the light and pure sour taste is retained in the sauerkraut. (Be sure to dry the water when the sauerkraut is put into the pot)
Method 7: Cook the pork belly until it can be easily pierced with chopsticks, take it out and cut it into large slices for later use.
Method 8: Put the bottom oil in the pot, add the green onion, ginger and dried chili peppers and stir-fry until fragrant, if there is lard, use lard, which is more fragrant.
Method 9: After stir-frying chives and ginger, add the sauerkraut with dry water and stir-fry, stir-fry for a while, and fry until the sauerkraut is slightly dry and fragrant.
Method 10: Move the fried sauerkraut into a casserole, add the broth of the boiled meat, and add an appropriate amount of salt.
Method 11: Yard in the cut pork belly, bring to a boil over high heat, cover the lid and simmer for about 15 minutes.
Sour and appetizing, don't look at it as pork belly, but it's not greasy at all, you can eat it with a plate of garlic soy sauce dipped in sliced meat.
Tips:
1. When buying sauerkraut, choose one that is completely pickled and transparent in color. Tear off a little bit to taste the acidity and try to pick a sauerkraut that suits your taste. If the acid is too heavy, you can shred it and rinse it several times with clean water first.
2. If you want the pork belly in sauerkraut to taste fat but not greasy, it should be completely boiled during the boiling process (40 minutes) in white water, and the fat in it should be fully melted into the broth. When cooking meat, put more water and skim off the foam, because the soup for cooking meat should be reserved for stewing sauerkraut later.
3. If you want to cut the meat into thin slices, it is easier to let the meat pieces cool thoroughly and shape before cutting.