Pork belly stewed with sauerkraut:

Spare ingredients: 311g pork belly, 411g sauerkraut, 1 scallion, 1 ginger and 2 star anise;

Production process: Step 1, cut pork belly into small pieces, add water to the pot, add pork belly in cold water, add a few slices of ginger, aniseed and a little cooking wine, boil it, and then skim off the floating foam on the surface with a spoon;

Step 2, continue to cook for 5 minutes, take out the pork belly for later use, keep the soup of cook the meat for later use, put it into the pickled cabbage soaked in clear water in advance, rub it twice again, and then squeeze the water out of the pickled cabbage by hand;

Step 3, knead it into a ball. Put the processed sauerkraut into cook the meat's soup, add two star anises, add ginger, garlic cloves and onion segments, and add some salt and pepper powder to taste according to personal taste;

Step 4, stir it evenly and bring it to a boil. Cut the pork belly cooked in advance into slightly thinner slices, put it in the boiled pot, and then turn it to low heat for slow stew.

Step five, stew for about 31 minutes until the meat is rotten and the sauerkraut is delicious. Then, turn off the fire and sprinkle with chopped green onion to serve.

Xiao Bian's summary: Pork belly stewed with sauerkraut is a dish that people in Northeast China often cook, especially in autumn and winter, when the weather is cold, it is indispensable to eat this dish, which warms the body and stomach. Sauerkraut is made from Chinese cabbage after some pickling, and its taste is sour and crisp, so it is often used as a stew, especially a stew with pork belly, and it will not make people feel bored with sauerkraut. Pork belly stewed with sauerkraut has often been cooked for my family since I learned how to cook it. Fortunately, my family is also very proud and can eat it all at a time. Pork belly stewed with sauerkraut is simple and easy to cook, so don't miss the study if you like it.

Cooking tips:

1. Boil the pork belly in a pot in advance, and then stew the dish with the cooked broth. The whole dish will taste more delicious. Of course, if you have stock at home, it is also a good choice to stew the soup with it. Remember to add some star anise and ginger when cooking the pork belly to help remove the fishy smell.

2. It's not right to stew sauerkraut directly in the pot. The chef taught me 1 tricks: soak sauerkraut in clear water in advance, carefully rub it twice, and then drain it. This is because pickled sauerkraut is worried about unsanitary eating after a long time, so it needs to be washed twice more to achieve personal favorite acidity, while draining water is to prevent the water in sauerkraut from entering the pot and keep the original flavor of the broth;

3. The time for stewing should not be too short. A little longer stewing will fully release the fragrance in the ingredients. In addition, star anise is the soul of stewing, and it must not be less, but it should not be put too much.