One winter, my family table from time to time with sauerkraut stew, this home and delicious stew, is a specialty dish belonging to the Northeast, will be the cabbage after pickling made into sauerkraut, used to stew meat to eat than fresh cabbage to do a lot of good, sauerkraut stew this dish, I do every time the family's meals can be dabbled in the rise of a bowl of sauerkraut stew, with steamed buns to eat or with rice is a good choice, the sauerkraut stew is a very good choice. Sauerkraut stew this dish, for the novice, there will always be a bitter and difficult to eat, in fact, this is because we will be directly under the pot of sauerkraut to cook, this is not the right thing to do, in the pot of cooking before adding a step, sauerkraut will be more fresh and delicious, and will not be bitter at all.

Sauerkraut stewed meat practice:

Spare ingredients: 1000 grams of sauerkraut, 700 grams of pork, 5 cloves of garlic, onion 1, soy sauce in moderation;

Production process: the first step, as far as possible, a little bit of fat, cut into slices, sauerkraut out of the right amount, put in the water in the soaking for 5 minutes, will be sauerkraut with running water to rinse clean, after squeezing out the water, cut into thin filaments;

The first step, the first step is the first step in the production process: the first step is the second step in the production process. p>

The second step, garlic peeled and cut into garlic slices, onion choose to wash well cut into small segments, in the frying pan add cooking oil, hot, put the pork slices, small fire stir fry, stirring to oil;

The third step, the pork stir fry to slightly charred when cooking a little wine to go to the fishy, stir-frying, will be the onion and garlic together into the water, plus the amount of water, high heat will be boiled, turn on the fire and slowly simmer for a while,

The third step, the meat fried to a slightly charred when cooking a little wine to fishy, after stir-frying, will be put together with onions, garlic, plus a suitable amount of water, high heat will be boiling, turn on a slow fire for a while

The fourth step, the sauerkraut in the pot, turn the fire to boil again, plus salt to taste, and then put a little soy sauce, don't put too much or it will be black, with a small fire to continue to stew for a while, the sauerkraut stewed soft;

The fifth step, I almost half an hour's time, sauerkraut stewed meat is done, turn off the fire, sprinkle a little scallion to do the garnish, sheng out of the bowl! The first step is to make sure that the food is not too much of a mess, and that the food is not too much of a mess.

Summary: Sauerkraut stew as the northeast stew is a very classic one, not only by the local people like, other people around the world are also very like to eat this dish, with their own pickled sauerkraut stew to eat, cleaner and more hygienic, my family will do a jar of sour cabbage every year, stew or use to do stir-fry is a good choice, sauerkraut stew this dish from time to time to do a pot of meat, so that the whole family can eat! addictive, in the cold days especially suitable for eating stew, the whole body warm, sauerkraut and pork is a natural pair, stewed dishes fresh flavor good, and will not make people feel tired, like to eat this dish can be to learn how to do.

Cooking tips:

1, sauerkraut stew this dish directly into the pot stew? No wonder and bitter and difficult to eat, in fact, do this dish need to be put beforehand sauerkraut soak in water to remove its nitrites, and then used to stew, the texture can be particularly good, better than directly under the pot of stew, but also ate hygiene;

2, pork try to choose a little more fat, frying a frying pan in oil, you can force out of which the fat oil, with which to stir-fry vegetables to eat a special aroma, cook a little cooking wine to help to fishy, into the onion and garlic can enhance the overall flavor, if the family has ready-made bone broth, instead of water stew this dish, the flavor will enhance a lot, not directly with water;

3, I like to stew the meat to white and soft, sauerkraut crispy dense, so the stew time is relatively long, because the sauerkraut is salty, so this dish do not put too much salt, plus a bit of soy sauce flavor, but do not put too much. Put too much, not to mention the old soy sauce is not recommended, otherwise the color will be black.