Materials:

-500 grams of pork belly.

-200 grams of pickles

-Two slices of ginger

-1 tbsp cooking wine

-Chicken essence 1/2 teaspoons

-Clear soup or water.

Exercise:

1. Wash pork belly with clear water, blanch it with boiling water to remove fishy smell, remove it and rinse it with cold water for later use.

2. Soak the sauerkraut, wash it, and cut it into sections with a width of about 1 cm.

3. Put the cold oil in the hot pot, put the pork belly skin down in the pot, fry it until golden brown, remove it and put it in the boiling water pot to remove the oil.

4. Boil clear soup or water, add ginger slices, cooking wine and chicken essence, add the cooked pork belly, and add sauerkraut to cook for about 20 minutes until the meat is soft.

5. Pick up the pork belly, cut it into pieces on the chopping board, put it on a plate, pour the sauerkraut soup into the hot oil just now, cook it a little, and then pour it on the pork belly. The sweet and sour taste is ready.

The key to blanching white meat with sauerkraut is to choose fresh and high-quality pork and sauerkraut. Besides, it is also important to know the temperature in cook the meat. It is necessary to keep the firepower moderate, constantly adjust the water temperature and keep the water slightly boiling, so as to make the meat soft and delicious, and the sauerkraut can also be crisp and refreshing.