As soon as summer comes, my family’s appetite is poor. Sometimes when cooking, it is obviously the amount of one meal, but it can last a whole day and still not be finished. Therefore, cooking in summer For three meals a day, I have been worrying about buying food, especially after the holidays, it is more difficult to choose dishes.

However, I recently discovered that cooking with ingredients in this way is not only appetizing, but also nutritious and delicious. It is also very simple to make and there are no difficult techniques. For example, the following pot is delicious, with both meat and vegetables. It's so refreshing and delicious. Every time I make a full pot, the juice is all gone within a while of serving it. Adults and children love it.

Ingredients preparation: 2 pounds of Geshan meat, a handful of pickled cabbage, 2 pieces of ginger, half a head of garlic, two star anise, rock sugar, light soy sauce, dark soy sauce, cooking wine, salt, peanut oil, water, chopped green onion, etc. .

The detailed steps are as follows:

Step 1: Prepare about two kilograms of Geshan meat. Geshan meat is also called wind-shielding meat or heart-protecting meat, with pork liver and The long lean meat of pig heart and lungs has a texture and taste a bit like beef brisket. The ones we sell here are more expensive than ribs. Wash the Geshan meat, blanch it in cold water, add a few pieces of ginger slices, and sprinkle some Cooking wine can remove odor. You don't need to cover the pot. Turn up the heat and boil it for about 3 minutes. Then turn off the heat. Then take it out and put it in a basin of warm water to clean it and clean the impurities on the surface.

Step 2: Put the washed Geshan meat directly into the pressure cooker, then add a spoonful of salt, two star anise, a few pieces of ginger, a little rock sugar, and a little more light soy sauce. Add a little bit of dark soy sauce to adjust the color, then pour a large bowl of water, cover the pot, turn up the heat and bring to a boil, then press for 8 minutes. After 8 minutes, turn off the heat and allow the pressure cooker to exhaust naturally.

Step 3: At this time, we will deal with sauerkraut. A handful of traditional sauerkraut pickled by my mother. Remove the old roots and clean them. Then squeeze out the water and cut them into small pieces. You can also chop them into small pieces. Just cut it if you like; after cutting, prepare a wok without adding any oil to the pot. Pour the sauerkraut into the pot. Adjust the heat to medium and stir-fry the sauerkraut dry. Stir-fry the sauerkraut until it gets sour, then turn off the heat and set aside.

Step 4: After the sauerkraut has been processed and the gas in the pressure cooker has been released, take out the Geshan meat and let it cool slightly before cutting it into pieces. Cut into whatever size you like. Cut it and set it aside for later use; place it in the pressure cooker. Don't pour out the remaining juice. Use a strainer to scoop out the ginger slices and star anise. Reserve the soup for later use.

Step 5: Prepare a piece of ginger and half a head of garlic. Peel, wash and slice them. Heat a small casserole and pour a little peanut oil. Add the prepared ginger and garlic slices and saute until fragrant. , after the aroma explodes, turn down the heat, pour the sauerkraut in and spread it out.

Step 6: After the sauerkraut is spread, spread our cut Geshan pork on the sauerkraut, try to spread it as evenly as possible, so that it will be heated more evenly. If you don’t have a casserole, you can also use other pots to make it. But the casserole will be more fragrant.

Step 7: After all the ingredients are laid out, pour the remaining soup in the pressure cooker. Remember that the ingredients in the soup must be removed. Do not pour them into the casserole, which will affect the cooking process. Texture and flavour.

Step 8: Cover the pot, adjust the heat to medium and bring it to a boil, then turn to low heat and simmer it for about 10 minutes. You don’t need to open the lid in the middle. You can listen to the sound in the pot, if there is less juice. If you can't cook it for 10 minutes, you must turn off the heat when you hear a squeaking sound. If you continue to cook it, it will become mushy. If you want to cook it longer, you can add more sauce and pour it in.

Step 9: Okay, when the time is up, you can turn off the heat, sprinkle some chopped green onion to garnish, and serve. Because it is made in a small casserole, you don’t need to take it out of the pot. Serve it on the table and start eating. This way you can wash one less plate, and it is just as convenient to eat. If you make this pot when the weather is cold, it will not be cold until you reach the bottom.

This pot of Geshan meat and sauerkraut is ready. The Geshan meat made in this way is full of aroma, soft and delicious. It is appetizing and can be eaten with the sauerkraut pot. Friends who like it can also try it. The rice with juice is particularly delicious.

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Food and love are the only things in the world that you cannot live up to; eating is a kind of happiness, tasting is a kind of fun, and cooking is a kind of joy!

Hello everyone, I am Tietou, a Hakka man who loves to cook and cook!

There is no gorgeous language, no magnificent environment, just people who cook for their families with heart; sharing detailed home-cooked recipes, Hakka delicacies, home-cooked snacks, etc. with everyone, but there are shortcomings. Welcome your advice! In the world of food, let's make progress together and make more delicious food for our families.