Put ginger in the butchered vegetables.

Ginger is an important condiment for cooking pork. Ginger is pungent in taste and slightly warm in nature, and enters the spleen, stomach, and lung meridians. It has the effects of sweating and relieving the surface, warming the lungs and relieving vomiting, warming the lungs and relieving cough, and detoxifying. Sweet and salty in taste, neutral in nature, enters the spleen, stomach and kidney meridians. It has the effects of nourishing kidney and blood, nourishing yin and moisturizing dryness.

There is no conflict in the nature and flavor of the two, and when cooking meat, adding less ginger will increase the cooking taste of the pork, remove the fishy smell of the pork, and make the cooked meat more delicious. Not only for boiled pork, but also for braised pork, stewed pork ribs, and fried pork slices, ginger is also an indispensable cooking seasoning.

How to make pig-killing vegetables

First cut the fat meat and put it in the pot, stir-fry to release the oil, so that the fat meat will not be so greasy and there is no need to put oil in the pot. When the fat meat turns yellow, add the onion, ginger, garlic, and star anise pepper to the pot and stir-fry until fragrant, then add the lean meat and stir-fry together. After the lean meat changes color, put the potatoes in and stir-fry for a while. Stir-fry for a while until it becomes fragrant.

After the potatoes are fried, add some cold water, usually just enough to cover the potatoes. When the potatoes are almost cooked, add the chopped sauerkraut and continue to simmer. You can add tofu and continue stewing for about ten minutes. After the tofu is stewed, it is ready to be taken out of the pot. If you want to eat vermicelli, you can put some vermicelli.