500g of sauerkraut, 300g of pork belly, 3 slices of onion 1 root, 3 slices of ginger, garlic 1 head (peeled and mashed for later use), appropriate amount of salt, appropriate amount of monosodium glutamate, 30g of soy sauce, 5g of oyster sauce10g, and cooking wine1/. Choose the meat at the tip of the buttocks or pork belly, put a proper amount of water in the pot, add a small amount of onion and ginger to remove the fishy smell, cut the whole meat into large pieces, and cook it in cold water in the pot. Here is a formula: "Drink soup with cold water and eat meat with boiled water". After cooking, the soup is rich, the sauerkraut absorbs the fat of the pork belly, and the pork belly is also immersed in the taste of sauerkraut. The combination of the two is fat but not greasy, crispy and delicious, especially white meat, which melts in the mouth and is delicious.
First add a proper amount of water to the pot, add pork belly, onion and ginger slices, and stew slowly until you can easily pierce the meat with chopsticks, and then you can stew. Pork belly should be fat and thin, hot and sour vegetables should be pickled fresh in the same year, not too sour, and some sweet and spicy dishes are the best. Wash the tofu and cut into pieces, control the moisture, fry until golden on both sides, and put it into the cooked spicy cabbage pot after serving. Wash the sauerkraut, cut it into filaments, and bring it to a boil with high fire. When the oil temperature rises, add a little scallion, stir-fry the sauerkraut, stir-fry it for fragrance, put it in a pork pot, and continue to cook over medium heat. Put it in a saucepan, put sauerkraut, meat and vermicelli into it, pour in appropriate amount of water to boil, and knock off the floating foam on it. Rich in nutrition, delicious and sour, fresh and thick soup, fat but not greasy, especially delicious, appetizing and delicious.
No need to add other seasonings, it's delicious.