How to make stir-fried pork belly with sauerkraut

Ingredients: two sauerkraut with galangal, half a pork belly, appropriate amount of ginger slices, appropriate amount of celery, appropriate amount of oyster sauce,

An appropriate amount of cornstarch, an appropriate amount of salt, an appropriate amount of cooking wine, and 2 garlic cloves.

Steps:

Buy the galangal sauerkraut and soak it for a while.

Soak for a while and then slice into slices.

Squeeze the water out of the sauerkraut.

Wash the pork belly and cut off the fat inside!

Wash the pork belly with salt, cornstarch and wine.

Wash the pork belly and boil it in boiling water for a while.

Wash the pork belly and slice it into slices.

Heat the oil in the pan, add garlic and stir-fry until fragrant, then add sauerkraut and stir-fry, then add some water and cook.

After heating the pan, add the garlic and stir-fry until fragrant. Add the pork belly, ginger slices and cooking wine and stir-fry together. Add some soup and cook until cooked. Then add some oyster sauce, salt and soy sauce to taste. Add the celery segments and stir-fry. After a while, pour in the prepared cornstarch sauce and stir-fry.

Put the fried galangal sauerkraut into the pot, stir-fry and then serve!

Tips

Don’t buy sauerkraut that is too salty. I like to buy galangal sauerkraut, which is not salty and has a fragrant aroma.

The pork belly should be washed twice more with salt, cornstarch and oil before draining.

I don’t like scallions when frying pork belly, but I like celery for a more fragrant taste.

How to cook pork belly with sauerkraut

Ingredients: 100 grams of pork belly, 100 grams of sauerkraut, 1 red pepper, appropriate amount of cooking oil, a little salt, a little chicken essence,

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A little garlic, a little soy sauce, an appropriate amount of ginger, an appropriate amount of star anise, two bay leaves, a little cooking wine, two tablespoons of flour, and a little white vinegar.

Steps:

Chop garlic, slice ginger, star anise and bay leaves onto a plate and set aside.

Rub the inside and outside of the pork belly with flour and white vinegar repeatedly, tear off the white film and grease on the inside and outside, and wash it with clean water.

Put cold water into the pot, add cooking wine, ginger slices, bay leaves, and star anise, and cook until chopsticks can be inserted.

Let the cooked pork belly cool and then slice it

Wash the sauerkraut and cut into shreds for later use

Put an appropriate amount of oil into the pot and stir-fry the minced garlic until fragrant

Pour in the sauerkraut and fry for two minutes

Pour in the pork belly, add a little salt, chicken essence, light soy sauce, and red pepper and stir-fry twice quickly.

Finally plate and serve.

Tips

It is best to stir-fry the sauerkraut to make it fragrant. Use less salt. The sauerkraut is inherently salty.