Sauerkraut is yellow-hearted: because the yellow-hearted sauerkraut has beautiful color, thorough fermentation and unique taste of sauerkraut. White meat chooses fat pork belly: sauerkraut prefers oil, so fat pork belly can penetrate oil into sauerkraut, so it will taste more delicious after stewing for a long time. In the past, when cooking this dish, I basically chose plum meat with more fat under my neck.
-How to make white meat with sauerkraut-
Ingredients: sauerkraut, pork belly and a bone.
Ingredients onion, ginger and garlic
Seasoning salt, cooking wine, pepper, aniseed, cinnamon, pepper, sugar, oyster sauce.
Practice large pieces of pork belly and pork bones, blanch them in a cold water pot, remove them and wash them for later use. After cleaning sauerkraut, cut it into filaments with a top knife. Scrape the thick part of the vegetable with a blade a few times before cutting.
Cover pork belly with soup, add cooking wine, onion ginger, pepper, star anise and cinnamon, cover and cook until pork belly is taken out with chopsticks, turn off the fire and take it out to cool for later use.
Cut the cold pork belly into large pieces, and remove the residue of cook the meat's soup in the pot for clarification.
Add fried leeks, ginger, garlic and an octagonal into the pot, stir-fry shredded sauerkraut until there is no steam in the sauerkraut, cook some cooking wine, then pour in the original soup of cook the meat, and add pork belly slices and a little sugar to refresh yourself. Cook until the soup is thick and the pork belly is soft and rotten. Season with salt, pepper and oyster sauce, and take out.
The key point of making is that the thinner the shredded sauerkraut, the better. You can cut the thick side of the dish several times with a kitchen knife. The sauerkraut must be dried by hand. Onion, ginger and garlic can be fried in large pieces, and sauerkraut must be steamed, which can not only increase the umami taste of sauerkraut, but also easily remove the fishy smell of pickled sauerkraut. Don't overcook the pork belly, just medium.
Because it is stewed with sauerkraut, it is too rotten and easy to form. Chopsticks can be inserted once, and it is best not to draw blood. Seasoning Because sauerkraut itself has salty taste, it is seasoned with salt. Adding some sugar can synthesize the salty and refreshing taste of sauerkraut.
Delicious Tips Only when bones and meat are cooked together can the flavor of meat be aroused, and stewed sauerkraut with bone soup is the most delicious. The secret of delicious northeast meat is that the bottom of bone stick is stewed with pork, and the cooked meat is definitely much more delicious than cooked alone! Cooked pork belly is not easy to cut, just freeze it in the refrigerator for about 20 minutes, and white meat as thin as paper can also be cut out at home.
When cooking pork belly and bones, you can also use the pressure cooker at home. Remember SAIC for five or six minutes. Because meat and bones can be stewed with sauerkraut, and the longer the stew, the better. You can make this dish with frozen tofu, vermicelli and blood sausage according to your own preference. But remember that the soup should be wide, and don't add soup halfway to affect the taste.
The characteristics of white meat are fat but not greasy, and sauerkraut tastes soft and rotten, which is a typical northeast home-cooked dish. Sauerkraut and white meat are cooked at home according to my method to ensure the delicious and appetizing soup. You might as well try.