How to stew sauerkraut in Northeast China?
Rinse the sauerkraut repeatedly with clear water, and the Chinese cabbages on the periphery must be broken off and washed carefully.
After washing off the pickled acid water, squeeze the pickled cabbage to dry the water, put it on the leaky grate and control the water 10 minute.
First, cut the thick leaves of pickled cabbage into thin slices in the direction parallel to the cutting board with a knife, and then cut them into filaments, and cut other relatively delicate leaves and heart parts into filaments.
Squeeze most of the water from the shredded sauerkraut by hand (not too dry, but also keep a little moisture. This strength is just right for housewives to do. If men operate this step, they should start gently.)
Heat a wok with high fire, add vegetable oil, add onion, ginger and minced garlic to stir-fry for fragrance.
Add pork belly slices to the pot, stir-fry quickly until the slices change color, and then add shredded sauerkraut.
Stir-fry shredded Chinese sauerkraut for about 3 to 5 minutes, then add light soy sauce and stir well.
Add fresh water that hasn't been pickled, cover the lid and stew 15 to 20 minutes on medium heat (remember to turn the dishes in the pot several times).
When there is about 30 to 50 ml of sauerkraut juice left in the pot.
Add salt, add appropriate amount of chicken essence, stir-fry well, and then serve.