Materials:

- 500 grams of pork

- 200 grams of sauerkraut

- 2 slices of ginger

- 1 tablespoon of rice wine

- 1/2 tablespoon of chicken broth

- Moderate amount of broth or water

Practice:

1. Wash the pork with water, blanch it in boiling water to remove the fishy odor, fish out and rinse it with cold water and set aside.

2. sauerkraut soak a little, wash clean, cut into sections about 1 cm wide.

3. Heat a pan of cold oil, place the pork skin side down in the pan, slowly fry until golden brown, remove from the pan and blanch in a pot of boiling water to remove the oil.

4. Boil broth or water, add sliced ginger, cooking wine and chicken essence, bring to boil and add blanched pork, then add sauerkraut and cook for about 20 minutes until meat is tender.

5. Fish up the meat, cut into slices on the cutting board, and put them on a plate. Pour the soup of the sauerkraut into the hot oil and pour it on the meat, and then pour it on the meat, which is sweet and sour and delicious.

The key to boiling pork with sauerkraut is to use fresh and good quality pork and sauerkraut, in addition to mastering the cooking fire is also very important to maintain a gentle fire, constantly adjusting the temperature of the water to keep the water at a slight boil, so as to let the meat cooked fluffy and fresh, and the sauerkraut can keep the crispy texture.