Pork belly 600g
Proper amount of vegetable oil
A bag of Chinese sauerkraut
Proper amount of cooking wine
Appropriate amount of oyster sauce
Proper amount of old pump
Proper amount of salt
monosodium glutamate
A onion
Ginger amount
Sichuan pepper
An octagon
Two fragrant leaves
Cinnamomum cassia proper amount
Appropriate amount of white pepper
Fennel right amount
Recipe practice:
1. All materials are shown in the figure: salt, monosodium glutamate, pepper, cooking wine, oyster sauce, soy sauce, vegetable oil, white pepper, pork belly, ginger, star anise, fennel, fragrant leaves, cinnamon, pickled cabbage and onion.
2. Wash pork belly, remove pig hair, wash and chop sauerkraut, wash green onions, cut oblique slices and slice ginger.
3. Put fennel, cinnamon and fennel leaves into the pot, add appropriate amount of water, pour appropriate amount of cooking wine, add appropriate amount of onion slices and pork into the pot. When the fire comes to a boil, turn to medium heat and cook for 20 minutes. In the meantime, skim off the floating foam with a spoon, cook until it is nine minutes cooked, and poke it in easily with chopsticks. When it is cooked, take it out. Don't pour out cook the meat's soup yet, it will be useful later.
4. Apply soy sauce while it is hot, evenly apply the skin, naturally dry it and then apply soy sauce for coloring.
5. Put the right amount of oil in the wok, add pork belly with 40% heat, skin down, and fry over medium heat. It's best to cover the pot and fry it to avoid being splashed by hot oil. Stir-fry to a certain extent, turn it over and check it until the skin is wrinkled. )
6. Look, this is fried meat, and the color is like this.
7. Soak the fried meat in cook the meat's soup pot for a while, skin down.
8. Stir-fry sauerkraut with the oil of fried meat. First, stir-fry an appropriate amount of onion slices, pepper ginger slices, cinnamon and star anise.
Note: Cinnamon and star anise are fished out of the soup pot and used in cook the meat. Don't waste them, but they can also be used.
9. Then add sauerkraut, salt and monosodium glutamate and stir fry.
10. Add some cooking broth when frying sauerkraut, continue frying sauerkraut for a while, and then turn off the heat.
1 1. Take out the soaked pork and see if there is any change in the pigskin. After cutting, the skin is particularly wrinkled and looks very eye-catching.
12. Cut the meat into thin slices of about 0.6-0.7 cm (the steaming time of thin slices is relatively shorter than that of thick slices. If you want to look good, cut them thicker. )
13. Put the chopped pork into a clean container, add appropriate amount of soy sauce, white pepper, oyster sauce and pepper and mix well. Its function is to make it quickly colored and tasty.
14. Then put it evenly in a bowl with the skin facing down.
15. Then spread the fried sauerkraut on it, and put some ginger slices and onion slices on it.
16. Fill the steamer with enough water at one time, and put the steamer bowl into the steamer to start steaming. After the water boils, steam over medium heat for one hour, then turn off the heat and steam for about five minutes.
17. Delicious sauerkraut braised pork is out of the pot, fragrant! That's great. That's great. It smells good!
18. After steaming, there is a little more soup. You can secrete some first, then pour a clean plate into a steaming bowl and turn it over quickly. A good-looking and delicious braised pork with sauerkraut is ready.
19. renderings 1
20. Effect Figure II
Recipe tip:
Cover the pot when frying the meat, so that the oil won't spill everywhere. If the knife technique is as bad as mine, just fry the meat and soak it, then take it out and put it in the refrigerator for two hours to take everything out. In fact, it is not complicated to cook braised pork, but there are many processes. I suggest you cook more at a time, steam and cool naturally, and then put it in the refrigerator. Braised pork is a good choice for entertaining guests when friends and relatives come to visit. It is convenient to take out steamed rice.