Ingredients: pork belly and sauerkraut Ingredients: onion, ginger, garlic and soy sauce Steps: 1. Prepare a piece of pork belly and half a piece of sauerkraut.

2. Wash the pork belly, put it in a pot with cold water, add wine, onion, ginger, pepper and aniseed, and cook it over high fire.

3. When the water is about to boil, skim off the floating foam with a spoon, and continue to cook over medium heat until the meat is cooked.

4. Take out the meat and cool it.

5. Shred sauerkraut and prepare minced onion and ginger.

6. Put the oil in the pan, stir-fry the shallots and Jiang Mu, and then pour the sauerkraut until the fragrance of the sauerkraut is completely emitted.

7. Pour the fried sauerkraut into the casserole, add the broth and meat when cooking.

8. Add seasoning, salt and monosodium glutamate. This dish must be seasoned with more pepper.

9. Cover the pot and continue to stew for 10 minutes to fully blend the flavors.

10. Garlic, chopped into fine powder, and put a little soy sauce on the plate as a dip for white meat, which is delicious.

Speaking of this pickled cabbage and white meat, my mouth is watering. After all, hometown food is always the most special delicacy in my memory. It is difficult to find delicious pickled cabbage and white meat in other places, but we can cook it ourselves.

I have shared how to "accumulate sauerkraut" at home before, so this time I will share how to make pickled cabbage white meat with enough flavor at home.

Is white meat with sauerkraut complicated to make?

Sauerkraut white meat inherits the consistent characteristics of northeast stew, which is heavy and fragrant, but the practice is not complicated. But like most famous cuisines, it also pays more attention to the quality of ingredients. As long as there are fresh pork and high-quality sauerkraut, you can easily make a real white meat with sauerkraut in the kitchen at home. Some good pork sausages, vermicelli and frozen tofu are also delicious. Now it's a good trend to slowly develop into "hot pot with pickled cabbage and white meat" and eat more comprehensively and richly.

Then let's share the detailed specific practices below. It's already winter, and it's also a very happy food experience to have a pot of white sauerkraut with rich aroma and mellow taste occasionally!

-Sauerkraut and white meat-Features: fragrant, fat but not greasy, sour and appetizing, simple to make.

Ingredients: 300 grams of pork belly and 400 grams of sauerkraut.

Accessories: onion, ginger, garlic and star anise.

Seasoning: salt, sugar, cooking wine, pepper, soy sauce, sesame oil and cooking oil.

"Production steps:

Step 1 (Boil white meat): add water to the pot, add onion, ginger and star anise to boil, put a large piece of pork belly into the pot, pour a little cooking wine, cook for 25 to 30 minutes, take out the meat after cooking, cool it and cut it into thin slices, and filter the onion and ginger out of the soup for later use. —— (key point: boil the water first, then put it in the pot, and the meat should be cooked and cooled before cutting, which will be explained in detail later)

Step 2 (making dipping sauce): peel garlic and mash it into a paste, put it in a small bowl, add a little soy sauce, salt, sugar and sesame oil to make dipping sauce, and dip it in white meat for a while. The dipping materials vary from person to person, so you can adjust your own taste. Step 3 (sauerkraut processing): Slice the sauerkraut with a knife, rinse it with water to remove the too sharp sour taste, and then try to dry the excess water. Run the base oil in the pan, stir-fry shredded onion and ginger with about 30% fire, and then stir-fry shredded sauerkraut. Stir-fry the sauerkraut until a lot of steam evaporates, and then cook the broth we left after smelling the fragrance. —— (key point: the pickled cabbage should be rinsed, drained after washing, and the steps of cooking should not be less, which will be explained in detail later)

Step 4 (the last dish): finally, put the meat slices into the pot, add a little salt to taste, pinch a little pepper to taste, and serve. If there is a casserole at home, it is best to heat the empty pot in advance, and then put the cooked sauerkraut and white meat into the casserole to eat. )

"Answering questions and doubts" of pickled cabbage and white meat;

1. Why should pork be cooked first and then cooked?

A: Generally speaking, "cold soup and hot meat" makes sense. After the water is boiled, the pork in the pot is more compact and sliced. Moreover, when the outer layer of pork is heated and cooked, the umami taste of pork can be locked in the meat. After all, the practice of pickled cabbage and white meat is mainly to eat meat, not to drink soup. Of course, it's best to boil water before eating meat.

2. Isn't the pot full of cold water?

A: Generally speaking, beef or mutton has a unique taste, or soup-based dishes, and we prefer to cook in cold water. Pork is the best meat we accept, and it has no smell of cattle and sheep. Besides, we use onion, ginger, cooking wine, star anise and other auxiliary materials in the cooking process, so there is no need to use cold water for cook the meat.

3. Will sauerkraut lose its taste after washing?

A: The taste of sauerkraut is obtained by pickling and fermenting for at least 1 month, and it is not so easy to "run off the taste" after rinsing with water. But some pickles bought outside put a lot of salt in the pickling process. If you don't rinse, the seasoning will be unbalanced, and it will inevitably come into contact with or produce some unhealthy substances after long-term pickling. It is necessary to wash them.

4. Why do you want to fry pickles after they are dried?

A: This is one of the main factors that many people make pickled cabbage and white meat with insufficient taste, that is, there is no step of frying pickled cabbage. Sauerkraut will absorb a lot of water after rinsing, and it is difficult to clean it by hand. If the cooking is not dehydrated, the taste of sauerkraut is not strong enough, and there is no way to better absorb the fat and meat flavor of pork in the subsequent stewing process, resulting in the taste of the whole dish not merging together, so this cooking step cannot be omitted.

Summary of processing technology of pickled cabbage and white meat;

(1) Pork should be fat and thin to be fragrant enough. Pork belly or the tip of the back hip are good choices.

⑵ Pork should be cooked as a whole after the water is boiled, and then cut after it is cooked and cooled, so that it can be sliced better, and the umami taste of pork is more concentrated in the meat itself.

(3) If there is broth to stew, it is best. If there is no broth, our broth is also good in cook the meat, which is another reason why pork should be cooked in water at first, so as to make the broth clearer.

(4) Pickled sauerkraut should be shredded with a knife, washed with water, cut, dried and fried to dry. These steps cannot be omitted.

5] You can prepare a little dried seaweed for elutriation in advance, add onion, ginger and clear water to steam for 10 minute, and then add this dried seaweed and soup to stewed white meat with sauerkraut, which can refresh you. The effect is also great. Although the practice of sauerkraut and white meat is simple, the ingredients should not be sloppy, otherwise the taste will be much worse!