In winter, my family often has sauerkraut stew on the dining table. This homely and delicious stew is a specialty of the Northeast. Cabbage is pickled to make sauerkraut, which is used to stew meat. It’s much more delicious than fresh cabbage. Every time I make this dish, my family’s appetite increases. A bowl of sauerkraut stew per person is good to eat with steamed buns or with white rice. Choice, the dish of sauerkraut stew is always bitter and unpalatable to novices. In fact, this is because everyone cooks the sauerkraut directly in the pot. This is wrong. There is an extra step before cooking. , the sauerkraut will be more delicious and not bitter at all.

How to make sauerkraut stew:

Standby ingredients: 1000g sauerkraut, 700g pork belly, 5 cloves garlic, 1 green onion, appropriate amount of soy sauce;

Preparation Process: In the first step, the pork belly should be as fat as possible and cut into slices. Take out an appropriate amount of sauerkraut and soak it in water for 5 minutes. Rinse the sauerkraut with running water, squeeze out the water and cut into thin strips;

The second step is to peel the garlic and cut it into slices. Wash the scallions and cut them into small pieces. Add cooking oil to the wok. After heating, add the pork belly slices and stir-fry over low heat. Remove the oil;

The third step is to stir-fry the pork belly until it is slightly brown, add a little cooking wine to remove the fishy smell, stir-fry, add the onions and garlic together, add an appropriate amount of water, and cook over high heat. Bring to a boil, turn to low heat and simmer for 10 minutes;

The fourth step is to put the sauerkraut in the pot, turn to high heat and bring to a boil again, add salt to taste, and then add a little soy sauce , don’t add too much or the color will turn black, continue to simmer over low heat for a while until the sauerkraut is soft;

The fifth step, it took me almost half an hour to stew the sauerkraut with meat. After it's done, turn off the heat, sprinkle with some chopped green onion for garnish, put it in a bowl, and serve.

Editor’s summary: Sauerkraut stew is a very classic Northeastern stew. It is not only loved by locals, but people from other places also like to eat this dish very much. They use their own pickled sauerkraut. Eating stewed meat is cleaner and more hygienic. My family makes a can of pickled cabbage every year. It is a good choice to stew meat or use it for stir-fry. I make a pot of pickled cabbage stew from time to time, so that the whole family can enjoy it. It is especially suitable to eat stew in cold weather. It will warm the whole body. Sauerkraut and pork are a natural pair. The stewed dish has a delicious flavor and will not make people feel tired at all. If you like this dish, you can learn how to make it.

Cooking Tips:

1. Should the sauerkraut stew be stewed directly in the pot? No wonder it is bitter and unpalatable. In fact, to make this dish, you need to soak the sauerkraut in clean water in advance to remove its nitrite, and then stew it. The taste will be particularly good, which is much better than stewing it directly in the pot. It is hygienic to eat;

2. Try to choose fatter pork belly. Fry it in oil to force out the fat. It will be particularly fragrant when used for stir-frying. Add a little cooking wine to cook it. To help remove the fishy smell, adding onion and garlic can improve the overall taste. If you have ready-made bone broth at home, stewing this dish instead of water will improve the taste a lot. If you don’t have it, just use water;

3. Personally, I like to stew the pork belly until it is white and soft, and the sauerkraut is crispy and dense, so the stewing time is longer, because sauerkraut is salty, so don’t put too much salt in this dish. Add a little soy sauce for a good taste, but don’t add it. Too much, and it is not recommended to use dark soy sauce, otherwise the color will turn black.