pork belly

scallion

Salt, pepper, aniseed, oil

The practice of stewed pork belly with sauerkraut, which loves mom's dishes best.

Wash pickled cabbage with clear water several times, break off one leaf at a time, thin the thick part, shred it, wash it in clear water, and squeeze out excess water.

Pour oil into the pan, add onion, pepper and sliced pork belly, stir-fry until the meat changes color slightly, and it doesn't take too long. Pour in hot water, add washed sauerkraut after boiling, stew for a while on medium heat, add salt and a small piece of aniseed to taste.

After stewing for about fifteen minutes, the sour taste of sauerkraut has come out, and it will be fine. Braised pork belly, pickled cabbage, favorite mother dish, step 3

Tips

The number of times you wash pickled Chinese sauerkraut depends on the degree of acidity. It is said that it is not good to put monosodium glutamate in pickled Chinese sauerkraut, but almost all of them are put by mom. It would be nice if pork belly was fried with a little oil but not burnt, or fried meat with more oil. Pickled Chinese sauerkraut is very oil-absorbing, so it must be more oily than usual before it is fragrant, and sour soup is also delicious.