Cooking a pot of pork belly in autumn is sour, appetizing and greasy, adults and children love to eat it, and there is no soup left

【Pork belly sauerkraut casserole】

1. Ingredients: 2 catties of pork belly, 1 handful of sour cabbage, 1 handful of shrimp, 2 pieces of ginger, 1 small handful of chives, a little cooking wine, a little salt, and an appropriate amount of cooking oil.

Second, the practice of pork belly sauerkraut casserole:

1. Prepare all the ingredients, clean the pork belly, and remove any fluff left on the surface. Then put it in a pot, add enough water, cut a few slices of ginger, and add a little cooking wine to remove the smell. Bring to a boil over high heat, then continue to cook for 2 minutes, fully boil the blood water in the pork belly, and remove the fishy smell of the pork belly. Remove the pork belly and clean it, continue to put it in the pot, re-add the water, add a few more slices of ginger, and cover with a lid. Bring to a boil over high heat and continue to cook for another 30 minutes until the pork belly is cooked through.

2. Put the sour cabbage in a pot and soak it in water for half an hour to remove the excess salt. Then take it out, wash it well, and squeeze it dry. Cut the sour cabbage into thin strips and continue to squeeze out the water inside, so that the sour cabbage will not taste so sour. Then put it on a plate and set aside. Peel the ginger, wash it and cut it into large pieces. Clean the chives, leaving only the white part of the shallots, and cut them into long sections. Soak the dried shrimp in water for 5 minutes, then wash them and set them together.

3. When the pork belly is cooked, take it out and drain the water, let it cool naturally, and don't pour out the soup for cooking the pork belly, you can use it later. Then cut the pork belly into thin slices and put it on a plate for later use. The thinner the pork belly, the better, so that it is easier to absorb the flavor. If the pork belly is not easy to cut into thin slices when it is cooled directly, you can put the pork belly in the refrigerator for half an hour before cutting it, so that the pork belly is easier to form.

4. Prepare the casserole, put an appropriate amount of cooking oil in it, and heat the oil. Then add the green onions, ginger cubes, and shrimps, stir-fry evenly first, and stir-fry them until fragrant. Then put the sour cabbage in and continue to stir-fry, and the stir-fried sour cabbage tastes more fragrant.

5. After the sauerkraut is stir-fried, place the thinly sliced pork belly on top of the sauerkraut, add a little salt to taste the pork belly, and then pour in the soup of the freshly cooked pork belly until all the pork belly is gone. Bring to a boil on high heat, then reduce the heat to low and continue to cook for 20 minutes. At this time, you can adjust a sauce you like, in fact, you can also do not need to adjust it, and you can add sour cabbage to it, and it is also very delicious to eat directly.

6. When the time is up, turn off the heat, sprinkle a little green onion to garnish, and the delicious pork belly and sauerkraut casserole is ready. It smells particularly sour and delicious, and I can't help my saliva, and the pork belly has been cooked to a particularly soft and rotten taste, absorbing the taste of sour cabbage, and I don't feel tired at all. The soup has the fragrance of sour cabbage and the aroma of pork belly, which is particularly delicious, and it is not even enjoyable to eat 2 bowls when you put it in the rice.