Many people have dried shrimps and dried shrimps at home, but laver is really not delicious. Anyway, there must be fresh goods in the sea, and the refreshing taste can best reflect the charm of sauerkraut. A few pieces of pork belly with skin are a perfect match for sauerkraut, the soul of this pot and the most satisfying thing. Of course, the protagonist must be the big sauerkraut in the northeast.
Sauerkraut is like fish without water to the northeast people. As for how to make sauerkraut delicious, there are only a few kinds. One is the well-known sauerkraut stew. Sauerkraut stew is very particular if you want to make it well.
First, pickled sauerkraut is well preserved, has no peculiar smell and has a proper taste. This sauerkraut must be Shandong Chinese cabbage. To make sauerkraut stew, you should take it out and rinse it first, then slice the cabbage and cut it into filaments, and it must be the kind of meat with five flowers and three layers, and then blanch it with boiling water to remove the fat in the meat, so that the meat will be much more tender. Then put sauerkraut and meat into the pot at the same time, add water, add chopped green onion, ginger, pepper, aniseed, salt and cooked soybean oil, and stew. The method is simple.
Also, it's good to fry the pot in advance when cooking sauerkraut stew. Sauerkraut stewed with thick vermicelli or fine vermicelli is no problem.
"Sauerkraut powder" is to shred the fat and thin meat, then fry it with shredded sauerkraut, add a little water at a certain time, add vermicelli and cook it dry. Farmers in Northeast China call kimchi powder "a famous rural dish". Traditional dishes of pickled cabbage include pickled cabbage blood sausage, pickled cabbage white meat, pickled cabbage fish, pickled cabbage bone stick, pickled cabbage dog meat and so on. Sauerkraut can also be wrapped in steamed buns. Chop sauerkraut into stuffing, add oil to shrink, mix in big oil, and add seasonings such as onion and ginger. Steamed buns are delicious.