Required ingredients
1, main ingredients: sauerkraut and pork belly.
Accessories: wide vermicelli, dried Chili
2. Raw materials: sauerkraut, pork belly and red pepper.
Seasoning: salt, sesame oil, onion, ginger, star anise, pepper, cinnamon and fragrant leaves.
3. Ingredients: pork belly and sauerkraut
Accessories: red pepper, salt, star anise, onion, ginger, cinnamon, fragrant leaves, fennel, cooking wine and pepper.
Production method
Practice 1
1, cook pork belly, cool and cut into pieces;
2. Put the oil in the pan, stir-fry the onion ginger and sauerkraut for a while, add a little dried pepper, add white meat, add broth and stew for 5 minutes, add vermicelli, add salt, chicken essence and pepper to taste, collect the juice over high fire, and pour a little sesame oil before taking out of the pan.
Practice 2
1, wash the pork belly, cut it into large pieces, add the fragrant leaves of onion, ginger, octagonal pepper and cinnamon, put it in a pot with cold water, boil it, skim off the floating foam, and continue to stew the pork belly;
2. Stew the meat until it can be easily crossed by chopsticks, indicating that it is cooked. Leave soup in the pot, remove the pork belly and naturally cool it, and cut it into 3-4 mm slices;
3. Wash sauerkraut with clear water, squeeze out the water by hand and cut it into filaments (I bought shredded sauerkraut directly in a first-hand shop, which is quite authentic);
4. Heat the wok and add a little oil. After heating, add sauerkraut and stir-fry. Pour the stir-fried sauerkraut into the stew pot, spread the pork belly, and pour the broth in step 1 until the meat slices are submerged;
5, open the lid and simmer for about three or four minutes, cover the lid and simmer for about fifteen minutes, and finally simmer for a few minutes before turning off the fire.
Practice 3
1. Put onion ginger, star anise, cinnamon, pepper and pepper, fennel into the seasoning bag, add appropriate amount of water, and put.
Add the washed pork belly, add cooking wine and salt, remove the floating foam after the fire is boiled, turn to low heat and cook, then cool and cut into thin slices for later use.
2. Wash the sauerkraut, cut into filaments and squeeze out the water. Oil a hot pan. When the oil is hot, stir-fry the shredded red pepper until fragrant. Add shredded sauerkraut and stir-fry until fragrant.
3. Add the soup from cook the meat in step 1 and cook for about 10 minutes.
4. Add the sliced pork belly, continue to cook for 5 minutes, add pepper to taste, sprinkle with shredded red pepper and take off the pot. ? [ 1]?
Tips:
1, pork belly as thin as possible, so that the cooked meat is more smooth and tender, fat but not greasy.
2. If you want to cut the pork belly thinner, you can put the cooked meat in the refrigerator and freeze it, and then cut it. Therefore, it is best to cook pork belly in advance and let it cool, and it is not easy to cut it when it is hot. I didn't have time to cool down because I had to take pictures, so I didn't cut it thin enough.
3. Shredding sauerkraut can be washed with water for two or three times. Don't wash it too many times. If the sauerkraut doesn't taste good, it won't taste good.
4. When the sauerkraut is shredded, it should be sliced horizontally with a knife and then torn by hand. This step was specially taken in the step picture. Remember that sauerkraut must be cut like this and must be dripped.
5. Code the pieces of pickled cabbage together and then cut into filaments.
6. When cooking this dish, you can add sticks to the broth and cook it together. You can stir-fry the sauerkraut first, just make it at home, not so particular.
7. When eating white meat with sauerkraut, you must eat it with garlic juice. Garlic juice is very simple, that is, mash garlic and pour it into soy sauce. White meat and sauerkraut can be eaten with garlic juice, which is both fragrant and greasy! Absolutely authentic northeast flavor!
Edible instructions
nutritive value
Sour sauerkraut is the result of lactic acid produced by lactobacillus decomposing sugar in Chinese cabbage. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and its nutrients are not easy to lose. White meat refers to the meat of poultry in a narrow sense, but generally refers to fat meat or pork cooked in boiled water because it is white. However, pork belly is often chosen as the white meat in sauerkraut, because pork belly is fat and thin, and sauerkraut is rich in nutrition and easy to absorb, and it also has the effect of supplementing skin moisture, beautifying and strengthening the body.
Sauerkraut white meat has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness.
taboo
Eat sauerkraut in moderation, and don't eat it in large quantities for a long time, especially sauerkraut that has gone bad or moldy. Good pickles are generally slightly white and transparent, and the leaves are a little yellow. You can't eat pickled cabbage, because pickled cabbage is high in nitrite, which is a carcinogen; When eating sauerkraut, it is best to eat fresh vegetables rich in vitamin C, such as green leafy vegetables, carrots, potatoes, green onions, etc., because vitamin C can reduce with nitrite to prevent the formation of carcinogens.