Northeast home cooking-stewed white meat with sauerkraut, every autumn harvest, parents are always busy buying cabbage and salt, then drying the cabbage, washing the pot and starting to pickle. In winter, you can eat jiaozi stuffed with sauerkraut, fried noodles with sauerkraut and stewed white meat with sauerkraut. Later, because of nitrite, my parents were always in good health and seldom ate sauerkraut, but now I will never forget the day when I went home to eat sauerkraut every weekend when I was a child, which was made by my mother. ...

food

condiments

250 grams of sauerkraut

White meat? 200 grams

condiments

Onions? Proper amount

Ginger? Proper amount

Octagonal? Proper amount

Cinnamon? Proper amount

Pepper? Appropriate quantity?

Stewed white meat with sauerkraut:

1. Take out sauerkraut and soak it in clear water. After soaking, dry it.

2. Tear into thin slices before cutting into filaments.

3. After shredding, squeeze out the water by hand.

Heat the oil in the pot with big fire. When the oil is 70% hot, stir-fry the sauerkraut for about 3 minutes.

5. Pour clear water into the pot, cut the pork belly into large pieces and put them into the clear water, heat them to boiling, skim off the floating foam, add green onions, pepper, star anise, ginger slices and cinnamon, turn the fire to cover and cook for about 40 minutes, then put the whole piece of meat in smoothly with chopsticks, and leave the soup in the pot after taking out the meat.

6. Leave the soup in the pot after removing the meat.

7. Cut the meat into pieces when it is slightly cold.

8. Add the soup that just cooked the meat, and the pickled noodles will be gone. After boiling for three minutes, pour in the sliced meat.

9. Cover the pot and stew for 15 minutes. Season with a little salt before cooking.

Tip: The fourth step of frying sauerkraut is to fry it thoroughly before continuing, otherwise it will taste terrible. (catalogue/)