Braised pork: Wash, blanch with boiling water, then rinse and stew with cold water. Of course, don't forget to add ginger and star anise 1-2 cooking wine. After the fire boils, turn down the fire, but keep the pot boiling (there are small bubbles bubbling constantly). Generally, stew with low fire 1-2 hours (pork is crisp and rotten).

We all like stewed pork with vermicelli and sauerkraut in the northeast.

Sauerkraut stew: (My family makes this tonight) Sliced pork (pork belly) and shredded sauerkraut (which should be sold in your supermarket). Boiled water is used to make some potato vermicelli.

Add soybean oil and lard to the pot (if not, don't put it), bring to a boil, stir-fry pork, cut raw onion, stir-fry Jiang Mo, add soy sauce, cook until fragrant, stir-fry sauerkraut 1-2 minutes, add water, star anise, a little thirteen spices, boil, add salt and stew for about 10 minutes, add white vinegar and monosodium glutamate. ~ absolutely authentic! ~ Because my home is in the northeast!

Pork stewed vermicelli: pork (pork belly) or a piece of Chinese cabbage is also a tofu brain. Also add small pieces of flour (add enough water). Boil the pork, stir-fry the raw onion, stir-fry in Jiang Mo, add a few drops of soy sauce, stir-fry the Chinese cabbage, add soup and tofu (if possible, add canned steamed pork), add salt and stew until milky white, add monosodium glutamate and chicken essence, and add a little coriander.