I have shared how to "accumulate sauerkraut" at home before, so this time I will share how to make pickled cabbage white meat with enough flavor at home.
Is white meat with sauerkraut complicated to make?
Sauerkraut white meat inherits the consistent characteristics of northeast stew, which is heavy and fragrant, but the practice is not complicated. But like most famous cuisines, it also pays more attention to the quality of ingredients. As long as there are fresh pork and high-quality sauerkraut, you can easily make a real white meat with sauerkraut in the kitchen at home. Some good pork sausages, vermicelli and frozen tofu are also delicious. Now it's a good trend to slowly develop into "hot pot with pickled cabbage and white meat" and eat more comprehensively and richly.
Then let's share the detailed specific practices below. It's already winter, and it's also a very happy food experience to have a pot of white sauerkraut with rich aroma and mellow taste occasionally!
-Sauerkraut and white meat-Features: fragrant, fat but not greasy, sour and appetizing, simple to make.
Ingredients: 300 grams of pork belly and 400 grams of sauerkraut.
Accessories: onion, ginger, garlic and star anise.
Seasoning: salt, sugar, cooking wine, pepper, soy sauce, sesame oil and cooking oil.
"Production steps:
Step 1 (Boil white meat): add water to the pot, add onion, ginger and star anise to boil, put a large piece of pork belly into the pot, pour a little cooking wine, cook for 25 to 30 minutes, take out the meat after cooking, cool it and cut it into thin slices, and filter the onion and ginger out of the soup for later use. —— (key point: boil the water first, then put it in the pot, and the meat should be cooked and cooled before cutting, which will be explained in detail later)
Step 2 (making dipping sauce): peel garlic and mash it into a paste, put it in a small bowl, add a little soy sauce, salt, sugar and sesame oil to make dipping sauce, and dip it in white meat for a while. The dipping materials vary from person to person, so you can adjust your own taste. Step 3 (sauerkraut processing): Slice the sauerkraut with a knife, rinse it with water to remove the too sharp sour taste, and then try to dry the excess water. Run the base oil in the pan, stir-fry shredded onion and ginger with about 30% fire, and then stir-fry shredded sauerkraut. Stir-fry the sauerkraut until a lot of steam evaporates, and then cook the broth we left after smelling the fragrance. —— (key point: the pickled cabbage should be rinsed, drained after washing, and the steps of cooking should not be less, which will be explained in detail later)
Step 4 (the last dish): finally, put the meat slices into the pot, add a little salt to taste, pinch a little pepper to taste, and serve. If there is a casserole at home, it is best to heat the empty pot in advance, and then put the cooked sauerkraut and white meat into the casserole to eat. )