In winter, the temperature in the Northeast becomes extremely cold. Therefore, a variety of iron pot stews are produced in the Northeast, which are especially suitable for family gatherings in cold weather. Eat together. There are many well-known iron pot stews in Northeast China, such as pork stew with vermicelli and mushroom stew with chicken. If you like Northeastern cuisine, Northeastern pork belly stewed with sauerkraut will definitely be familiar to you. What we will focus on today is the recipe of Northeastern pork belly stewed with sauerkraut.

Raw materials:

750 grams of pork belly, appropriate amount of pickled cabbage, and vermicelli.

Auxiliary materials:

Ginger, garlic, star anise, chili pepper, salt, MSG.

Ingredients:

Peanut butter, fermented bean curd, chili oil, sugar, white sesame seeds, MSG, vinegar.

Method

1. Cut the pork belly into slices and drain them;

2. Wash the pickled cabbage and cut into thin strips;

3. Put water in the pot, and after boiling, add star anise, ginger, garlic, and chili pepper;

4. Add pork belly and bring to a boil, then simmer for 20 minutes;

5. Add pickled cabbage , salt and simmer again for 20 minutes;

6. Add vermicelli and cook until vermicelli is soft, then pour in MSG.

Nutritional information

Kimchi pickled from cabbage is cut into shreds the size of matchsticks. The leaves are white and green, and they will not become mushy after being cooked for a long time. Sauerkraut and pork stewed with specially made bone broth, fried pork belly and slow fire. It's plump but not greasy, and the refreshing fragrance lingers on the spine of the house.