White meat with sauerkraut is a typical northeast dish. White meat is the meat with five flowers and skins. Stewed with sauerkraut, it tastes fat but not greasy. Sauerkraut has absorbed enough pork belly soup. If stewed for a long time, it will be delicious. White meat with sauerkraut is a northeast Manchu dish with sauerkraut and pork belly as the main ingredients. It tastes sour, fragrant and salty.

Pork belly often feels greasy. In many practices, pork belly is often stir-fried and some oil is removed. If you know the practice of sauerkraut and white meat, you don't have to worry about being greasy, because the refreshing sauerkraut is added, and the taste is moderate, which can achieve the effect of being fat but not greasy. Crispy and tender white meat, with sour northeast sauerkraut, tastes just right, not too greasy or too sour.

Tips for making white meat with sauerkraut;

1, when cooking pork belly, it is best not to cook a large piece in the pot, but cut it into 2 or 3 large pieces, so that the meat is cooked quickly and evenly; It's too big, and the meat in it cooks slowly. In addition, it is best to choose a slightly fatter pork belly, or use the meat behind your ass. If it is too thin, there is too little oil in the soup, which will make sauerkraut taste a little dry.

2, cook the meat, the pot can be hot or cold. However, it should be noted that sauerkraut and cabbage not only eat meat, but also soup is delicious. If there happens to be leftover broth from stew at home, the meat here is cooked in hot water. In this case, the pork belly will be cooked first when it is hot outside, so that the umami flavor of the meat can be locked in and the meat will taste better. If there is no ready-made broth at home, it is recommended to cook cook the meat in cold water, so that the soup is more delicious. Moreover, in the later stewing process, vermicelli and sauerkraut can absorb the gravy in the soup, killing two birds with one stone.