Slice pork belly. Shred sauerkraut, the side of the dish can be cut into two pieces, so that the side of the dish becomes three layers. In short, the finer the slice, the better.
Put the right amount of oil in the wok, saute the minced ginger and garlic, add the cooked broth, sliced meat and shredded sauerkraut, and cook on low heat for about 15 minutes.
Season with salt, add a little chopped green onion, monosodium glutamate and pepper, and serve.
Wu Jia blood sausage is very good, but it is only available in Northeast China.
postscript
A sauerkraut is very oily, and pork belly can be fat.
Second, you can add vermicelli to cook together, and it is not recommended to add anything else.
Remember not to add soy sauce! ! ! ! ! ! ! Killing pig dish is the most distinctive flavor dish in Northeast China, but it is not a dish, but a series of meat dishes made of pork, pig bones and internal organs, which can be called a small whole pig feast. Its delicacy lies in the freshness of slaughtered pork, and it is famous for its large meat. There are restaurants all over the northeast in the name of killing pig dishes, which are the best choice for young and old men to put on wine and banquets and drink and eat meat.
Just before the Spring Festival. From the beginning of this article until the 30 th of the year, men will serialize the series of northeast pig-killing dishes, cook a big northeast meal for everyone in advance, and then cook a pot of small cooking. Let's make two cups during the Chinese New Year! Generally speaking, stewed sauerkraut and blood sausage with big bones is the main course of killing pigs in Northeast China. The spine bone stewed in the earthen stove is full of fragrance, and the blood sausage is stewed directly in the soup after the sauerkraut is cooked. The moment the lid was lifted, the scene was really full of pride. However, the method of rural stew needs rural stoves and environment. When you enter the city, it is difficult to have your own cauldron of stew and entertain several tables of friends and relatives. Therefore, the best choice for people in northeast cities to eat a pig-killing dish today is sauerkraut and white meat hot pot.
China's hot pot is popular all over the country and has been an important part of China's food culture since ancient times. Sichuan beef omasum hotpot, Guangdong seafood doulao, Beijing yangxiezi, Guizhou sour soup fish, Shandong mutton soup hotpot, etc. Almost every region has its own unique hot pot practice, and this hot pot with sauerkraut and white meat is the representative of northeast hot pot.
Sauerkraut and white meat pot is also Manchu flavor. The traditional sauerkraut white meat pot also uses a charcoal stove, with a chimney in the middle and a charcoal bowl below. With the development, induction cooker hot pot is also used now. But no matter what fire is used, the pot should be hung with pure copper. Only in this way can sauerkraut regain its slight green color and taste more delicious and crisp, which is irreplaceable by any seasoning. White meat is pork belly, but unlike beef and mutton, this piece of pork should be cooked to medium maturity, then cooled, cut into thin long slices, and then rinsed in a pot. Sliced pork is absolutely not acceptable. If you like beef and mutton, you can also rinse them together, but it is usually sliced fresh meat instead of frozen meat, so it is the most enjoyable to eat. The side dishes of sauerkraut hot pot also have distinct northeast characteristics, and there are basically no green leafy vegetables, mainly blood sausage, frozen tofu, bean curd skin, vermicelli, radish slices, fresh mushrooms and so on. And seafood such as fresh shrimp, oyster locust and shellfish are also frequent visitors.
Sauerkraut pot soup base is relatively simple, usually pork belly soup or bone soup, and some high-end ones can be fun with chicken soup and a few simple seasonings. Ingredients: pork belly with skin, northeast pickled cabbage, blood sausage, frozen tofu, bean curd skin, vermicelli, Pleurotus ostreatus, green radish, fresh shrimp, crab, onion, ginger, star anise, cinnamon, dried shrimp and dried fish, salt, cooking wine, etc.
Dip: leek, fermented milk, sesame sauce, sesame oil, Chili oil, chopped green onion, chopped coriander, sugar, soy sauce and minced garlic.
Practice: 1, pork belly with skin and pig hair are cleaned, and the pig skin is scraped several times with a blade to remove the stains in the pores and washed. Put pork in cold water, add onion, ginger and cooking wine, bring to a boil, and then turn to low heat for 20 minutes. 2. Take out the pork square, lay it flat on the chopping board with the skin facing up, cover it with gauze, and then put a heavy object to hold it down until the pork is completely cool. 3. Wash the sauerkraut, pile it up, cut it into shreds after opening the dish, then wash it with clear water to squeeze out the water and put it on the plate for later use. 4. Slice the thick slices of blood sausage obliquely and plate them; Frozen tofu is naturally thawed and put on a plate; Soak the vermicelli in warm water in advance; Washing and tearing Pleurotus ostreatus; Cut the green radish into fan-shaped blocks after removing both ends; Cut the bean skin into wide strips; Wash the shrimp. 5. Set the hot pot, and cook the bloody foam of the meat with the gravy. If it is better to have bone soup or chicken skeleton soup, put it in the hot pot to half the height. Add onion, ginger slices, 2 star anises, cinnamon 1, fresh and dried seasoning and salt, and bring to a boil. Put some sauerkraut in the hot pot, then add the frozen tofu and the soup. Cover and bring to a boil, stew for 10 minutes, then lift the lid and poke it open.