When stewing sauerkraut, it is wrong to cook it directly. Chef sharing 1 trick. Sour and crisp, delicious but not greasy. Every year when it is cold, my family cooks a lot of sauerkraut to stew, which is especially refreshing. The most common collocation of sauerkraut is pork belly and stewed sauerkraut with pork belly. Every time this dish is served, there is no soup left. When stewing sauerkraut, you must master the tips. The chef shared a trick with me. The stewed sauerkraut is sour and crisp, delicious but not greasy, and the food needs to be shared. Below, I will share this pork belly stewed sauerkraut with you in detail. In cold weather, a bowl of pork belly stewed with sauerkraut can not only warm your body, but also warm your heart. Let's learn how to do it together.

Braised pork belly with sauerkraut: spare ingredients: pork belly 300g, sauerkraut 400g, green onion 1 root, ginger 1 root, and star anise 2;

Production process: Step 1, cut the pork belly into small pieces, add water to the pot, put the pork belly into cold water, add a few pieces of ginger, aniseed and a little cooking wine, boil it, and clean up the floating foam on the surface with a spoon;

Step 2, continue to cook for 5 minutes, take out the pork belly and keep cook the meat's soup for later use. Put it in pickled cabbage soaked in clear water in advance, rub it twice, and then squeeze out the water in pickled cabbage by hand;

Step three, knead into a ball. Before cook the meat's soup, add processed sauerkraut, two star anises, ginger, garlic cloves and onion segments, and add some salt and pepper to taste according to personal taste;

Step 4, stir evenly, boil, cut the pork belly cooked in advance into slightly thin pieces, put it in the cooked pot, and simmer again with low heat;

The fifth step, about 30 minutes, stew until the meat is rotten and sauerkraut is fragrant. This pork belly stewed with sauerkraut is ready. Sprinkle some chopped green onion after turning off the fire and serve.

Bian Xiao concluded: Braised pork belly with sauerkraut is a dish often cooked by northeast people, especially in autumn and winter, when the weather is cold, it is indispensable to eat this dish to warm the body and stomach. Sauerkraut is made from Chinese cabbage after some pickling. Its taste is sour and crisp, and it tastes particularly refreshing, so it is often stewed, especially with pork belly. Adding sauerkraut won't make people feel bored. I often cook it for my family, but fortunately, my family also loves face and can eat it every time. Braised pork belly with sauerkraut is easy to cook, and you can easily get it. If you like eating, don't miss this research.

Cooking tips: 1, pork belly cooked in the pot in advance, coupled with the broth cooked by it, the whole dish will taste more delicious. Of course, if you have stock at home, it is also a good choice to use it to stew soup. Remember to add star anise and ginger when cooking pork belly to help refresh it.

It is wrong to stew sauerkraut directly. The chef taught me 1 the trick. Soak sauerkraut in clear water in advance, rub it carefully twice, and then squeeze out the water. This is because sauerkraut is worried that it will be unsanitary to eat after a long period of pickling, and it needs to be washed twice more to reach the acidity that people like. Squeezing water is to prevent the water in sauerkraut from entering the pot and keep the original flavor of the soup.

3. The stewing time should not be too short. Stew it for a long time, and the fragrance in the ingredients will be fully released. In addition, star anise is the soul of stew, which must not be less, but not too much.

Stew sauerkraut, master the skills, sour and crisp, delicious and not greasy. If you like stewed sauerkraut, please collect and learn, or share it with more people in need!