material

200g of buttock tip, 6 mushrooms, 200g of sauerkraut, 20 shrimps, 50g of vegetarian shrimp, 3 slices of ginger, 2 slices of onion, 5g of salt, 8g of sugar and 5g of white pepper.

working methods

1. Wash the rear buttock tip, put it in cold water, cook it over medium heat until it is nearly done, then take it out, let it cool, and cut it into thin slices. Soak mushrooms and dried shrimps in warm water respectively, and wash pickles in cold water 1-2 times;

2. Spread a layer of sauerkraut on the bottom of the casserole, then add the soaked mushrooms and shrimps, and then put a layer of vegetarian shrimps;

3. Add the chopped white meat, onion and ginger, then pour the boiled white meat soup, soak the soup with mushrooms and shrimps and drain the sand, just to avoid the meat slices;

4. Bring the soup to a boil over high fire, then add salt and sugar and mix well. Turn to a medium fire and burn the soup to half, and finally sprinkle with white pepper.

skill

White meat can be cooked in advance, but it is recommended not to put any seasoning, so as to ensure the original flavor, and the cooked casserole will also have a strong meat flavor. When you are in cook the meat, you should skim off the foam on the surface, otherwise the soup in the casserole will not be clear. Soaking mushrooms and shrimps can make the soup taste better, but pay attention to draining sand impurities;

The supermarket sells vegetarian shrimp, which is actually a kind of bean products, which is a bit like fried bean bubbles, but it tastes more delicious with seasoning. Open the bag and eat it like this. It feels like shrimp strips when I was a child. Vegetarian shrimp can absorb soup after stewing, and it tastes good.

Sauerkraut has a certain salty taste. If you can't master the salty taste well, you can wash it with cold water several times before cooking, which will make it cleaner and safer to eat.

Practice 2, duck pot with sauerkraut

material

Duck 1 4, stinky tofu1,sauerkraut 100g, fresh mushrooms 80g, salad oil 20g, Jiang Mo 20g, minced garlic 10g, spicy soup base 1000㏄, and fine sugar 6552. .

working methods

1. Wash the duck and cut it into small pieces; Cut the stinky tofu into four equal parts.

2. After the sauerkraut is shredded, dilute the salty taste with cold boiled water; Wash and drain the mushrooms, and carve flowers on the top of the mushrooms for later use.

3. Blanch the duck meat pieces made by 1 in a pot to remove impurities, pick them up and wash them with cold boiled water for later use.

4. Heat the pot, add a proper amount of salad oil, add Jiang Mo and minced garlic and saute until fragrant; Add the duck pieces of the third method and stir-fry until the surface is brown. Add shredded sauerkraut from the second method and stir-fry for about 2 minutes.

5. Add the spicy soup base and stinky tofu from method 1 in method 4 and cook for about 20 minutes, then add the fine sugar to boil, and then add the mushrooms from method 2.