Many people like to eat meat, but it's easy to get bored if the stew is not good. I don't want to eat after a few bites. Today, Bian Xiao recommends a northeast dish for everyone. The stew is not greasy at all, it is appetizing. "Sauté ed white meat with sauerkraut" is sour and refreshing, simple and fast, and has conquered the stomach of a family! "Pickled white meat with sauerkraut" is very suitable for winter. First, it is suitable for pickling sauerkraut in winter. Second, eat a bowl of hot "pickled white meat with sauerkraut" in winter, which is warm and appetizing. And "white meat with sauerkraut" is boiled in water, too much fat is removed, so it won't be very greasy to eat, and it will be more greasy with sauerkraut. Friends who like to eat meat can choose to eat this kind of "white meat with sauerkraut" and eat meat with a big mouth, which is enjoyable and not greasy.

Baiqirou Chinese sauerkraut

By gourmet Bian Xiao

Composition:

Pork belly 130g, one onion, 300g northeast sauerkraut, 7g cooking wine, 5g ginger slices, one star anise, two dried peppers, 2g refined salt and pepper1g.

Cooking steps:

1. Put the leek and meat into the pot and blanch with cooking wine to remove the fishy smell.

2. Slice ginger pork belly and chives.

3. Soak sauerkraut in water for 6 hours in advance.

4. After the oil is hot, add onion, ginger, star anise and dried Chili.

5. Add sauerkraut and stir fry for two minutes after the fire.

6. After two minutes, add water and meat, add salt and other seasonings, and stew for 15 minutes.

Cooking skills:

1. Clean the vats at the end of autumn every year. Remove the leaves outside the Chinese cabbage and put them aside to let the Chinese cabbage emit some water. Then put the wrapped Chinese cabbage tightly in the jar. Put salt on the cabbage, finally pour water on it, and then press it on a big green stone ... After more than 20 days, the stone was uncovered. Selectively take out a sauerkraut from the inside, tear off the leaves from the outside to the inside, leaving the "cabbage heart" inside, which tastes sour. This shows that Chinese cabbage has been completely sour and completely turned into sauerkraut.

2. Do not eat sauerkraut that has not been pickled for one month, and other pickled foods; Pickled sauerkraut products are still at room temperature in spring and have not been finished; The remaining finished sauerkraut can be bagged and stored in the refrigerator, which can prolong its shelf life by about one month. Avoid oil fume, flour and bacteria during curing; Avoid uncooked sauerkraut; Avoid uneven spreading of each layer of edible salt noodles during layering, which will affect the taste of pickled products.

Will everyone pickle sauerkraut at home by themselves?

Please like, follow and share articles that like food heroes! Do you have any opinions and ideas? Please leave a message below to discuss with us.

9673 reading

search

Qu Hao da Shi Chinese sauerkraut cuan white meat

Northeast Chinese sauerkraut cuan mutton

Practice of Retting Mutton in Inner Mongolia

Braised white meat with Chinese sauerkraut in Qu Hao

50 northeast classic recipes

Practice of scalding white meat with authentic Chinese sauerkraut