Boiling meat;Boiling (pinyin: cuān), a method of treating ingredients during cooking, is also known as boiling, Sichuan hot, blanching, or flying. One of the more common meanings is to put the meat into boiling water for a few moments to cook the ingredients through the heat of the water. The effect of removing blood from the meat can be achieved. If you want to add seasoning can be put before or after the water boils, there are different results.

Boiled white meat is a delicacy, the ingredients of which are pork, sauerkraut, etc. It is often eaten with blood sausage and belongs to the Northeastern cuisine.

Cut the meat into thin slices that are 5cm long and 1.5mm thick. Cut the sauerkraut into thin julienne and wash. Soak the vermicelli thoroughly and prepare. Frying spoon into the fresh soup, boil the meat, sauerkraut, vermicelli into the soup, open the pot after moving on a small fire, skimming foam, plus refined salt, monosodium glutamate, pepper water stew to maturity. After maturity, seasoned with a little white vinegar, pepper into the soup skeleton, garnished with parsley, sesame oil can be a dish.

Related Notes on Boiled Pork

Main Ingredients: Northeastern Sauerkraut, Cooked Pork

Ingredients: Blistered Vermicelli

Seasonings and Other Ingredients: Fresh Soup, Peppercorn Water, Salt, Monosodium Glutamate, Pepper, White Vinegar, Parsley, and Parsley Oil

Procedures

Primary Processes→Seasoned Pork→These are the main ingredients of the Boiled Pork, which is the most important for the Boiled Pork. The first step in the process is to make sure that you are able to get the most out of your time and money, and that you are able to get the most out of your time.