Sliced pork with Chinese sauerkraut
1. First of all, we prepare two Jin of pork belly, boil it with cold water, prepare a piece of ginger and pat it away, then add some pepper and pour it into the pot, pour a little cooking wine to remove the fishy smell of the meat, slowly cook the blood and impurities in the pork belly, clean the floating foam in the pot, and then cover the pot and simmer for 30 minutes to cook the pork belly until it is 80% cooked.
2. Prepare 300g sauerkraut, soak and wash it in advance, then cut it into small pieces, and wash a handful of lettuce for later use.
3. Let's stir-fry sauerkraut, heat the oil in the pan, add Jiang Mo when the oil temperature is 50% hot, and stir-fry sauerkraut for 2 minutes, so that sauerkraut is more fragrant and crisp. Sauté ed sauerkraut, then take it out of the pot, pour it into a boiling casserole, add 4g of salt, 3g of chicken essence and 3g of pepper, stir and melt to taste.
After 30 minutes, fish out the pork belly, dry it and cut it into even slices. Slices of meat should be cut larger to satisfy the appetite.
4. Then put the sliced meat into a casserole, simmer for 5 minutes, and stew the sliced meat until it absorbs the smell of sauerkraut. After 5 minutes, turn off the fire, pour the lettuce into the pot, cook it with the remaining temperature and serve.
Technical points:
1. Pork belly is easier to boil bleeding water and impurities in cold water, and the dishes are not fishy.
2. Don't cook pork belly directly, so as not to lose too much water and make the meat become firewood in the later stewing process.
Sauerkraut is fried in advance, which can remove some sour taste and make the dish more fragrant and crisp.