I remember eating this dish for the first time when I first came to Beijing. My friend invited me to eat Northeast food. Of course, white meat with sauerkraut is essential. When the waiter brought it, I had no appetite at all. Not only did it look bland, but I also saw a lot of fatty pork belly floating on the sauerkraut, so I didn't move chopsticks when my friends enjoyed it very much. Later he advised me to try again and again. I was embarrassed to refuse, so I tried it with the idea of trying reluctantly. I didn't expect it to be as my friend said. Pork belly is not greasy, sauerkraut is crispy and delicious, and the soup is fresh and sour. It's especially comfortable to eat a few mouthfuls of sauerkraut and hot white meat in cold weather. Since then, I like to eat this dish in cold winter.
Prepare ingredients:
500g pork belly, half a sauerkraut, half a handful of vermicelli, proper amount of pepper, 2 star anise, 5 garlic, ginger 1 small piece, half a onion, chives 1 root, beautiful pepper 1 piece, proper amount of cooking oil, a little salt and a few drops of cooking wine.
Production method:
1. Wash the pork belly and put it in the pot. Add some water to boil the pot, and then drop a few drops of cooking wine.
2. Wash sauerkraut with clear water and soak it in cold water for 3 minutes to 5 minutes to reduce salt intake. The soaking time should not be too long. If it takes too long, the taste of sauerkraut will be soaked and it will be very bad.
3. Soak the vermicelli in cold water for about 65,438+00 minutes. Generally, it is better to stew white meat with pickled cabbage with wide flour. If there is no wide powder at home, just change it to soup powder.
4. Prepare the required seasoning ingredients respectively and clean them;
5. Slice ginger and garlic respectively, and cut onion into sections;
6. After the pickled cabbage is soaked, wring out the water and shred it. After cutting, repeat the step of wringing water to completely remove the water in sauerkraut.
7. Blanch the pork belly to pieces, then take it out, and rinse off the floating foam on the surface with clear water;
8. Cut the pork belly into pieces about 0.5cm thick;
9. Gas stove fire, add a proper amount of cooking oil to the pot, heat it to about 50% heat, add pepper and star anise and stir fry slowly;
10. Stir-fry until fragrant, then add the chopped ginger, garlic and onion and stir-fry;
1 1, stir-fry garlic, add sauerkraut and stir-fry;
12, stir-fry until you smell the smell of sauerkraut and turn off the heat;
13, put the fried sauerkraut into a stew pot, add a proper amount of water, and the amount of water should not exceed the meat and sauerkraut, and the gas stove is on fire;
14, cover the pot, bring to a boil with high fire, simmer for about 5 minutes, and add vermicelli;
15, after boiling, add pork belly and appropriate amount of salt, and continue to simmer for about 10 minute;
16, before turning off the fire, add the chopped pepper and stew for 1~2 minutes;
17, sprinkle chopped green onion after cooking;
Tips:
1, pork belly is suggested to be sliced, so that cooked meat tastes fat but not greasy;
This dish is best stewed with bone soup, which tastes more authentic. Usually, I don't drink soup at home, so I boil it directly in order to save trouble.
3. The pickled cabbage white meat is more fragrant when it is hot;