Ingredients

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Sauerkraut1000g

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Vermicelli 1 bar

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250g pork belly with skin

ingredients

Welsh onion

Banke

ginger

1 block

Sichuan pepper

Count grains

salt

of appropriate amount

eight angles

1 piece

oil

of appropriate amount

myrcia

3 tablets

Stewed white meat with sauerkraut

1.

Prepare sauerkraut

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2.

Rinse sauerkraut twice in water or taste the acidity, rinse it several times if you don't like it too sour, and remove it to dry it.

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3.

Scrape the dirt on the pork skin with a knife, remove the pig hair, blanch with cold water to remove blood foam, and then wash the pork belly with water.

Put the meat in a small pot, pour cold water without meat, add onion, ginger, pepper, anise leaves, etc. After the water boils, turn to low heat and cook until it is 80% cooked.

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4.

Take out the cooked pork belly and slice it.

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5.

Heat the wok, pour the oil, and add the star anise and onion ginger to the wok.

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6.

Add sauerkraut and stir well.

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7.

Pour the pork soup, if you don't have sauerkraut, turn the pot to a low heat after boiling.

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8.

Add the sliced meat and simmer together for about 30 minutes.

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9.

Soak vermicelli in cold water to soften during stewing sauerkraut.

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10.

Put the vermicelli in before cooking, and then add a proper amount of salt to taste. When the vermicelli becomes transparent, it will be cooked and can be turned off. Stewed sauerkraut can't be fried without soup, and it can be put on the alcohol stove after it is cooked.

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1 1.

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