Water-slippery pork with pickled cabbage Prepare a piece of pork and plum blossom meat, slice it with a knife first, then slice it with pickled cabbage, cut it in half with pickled pepper, cut it with scallion and slice it with ginger. Add salt, pepper, monosodium glutamate and an egg white into the sliced meat bowl, mix well, then add 2-3 spoonfuls of sweet potato starch, mix well again, and wrap the sliced meat with a layer of starch paste for later use.

Add a spoonful of lard to the water-slippery pickled cabbage meat, bring the lard to a boil, stir-fry the pickled cabbage, pickled pepper, ginger slices and onion slices until fragrant, add appropriate amount of water, simmer for 5 minutes, then season, add some salt and pepper, stir well, and then put the meat pieces in one by one. After the starch on the sliced meat is solidified, stir with a spoon and cook for 8 minutes.

Precautions for water-slippery meat with sauerkraut: First of all, I suggest you prepare a piece of plum blossom meat, because the water-slippery meat made of plum blossom meat tastes fresh and tender, neither old nor firewood. Second: the most important step in making this kind of pickled vegetable water-slippery meat is to taste the meat. The taste of meat is to season the sliced meat. Add seasoning and egg white to the sliced meat, stir well, and then add a proper amount of starch (the amount of starch depends on the actual situation), as long as the caught sliced meat is wrapped with a layer of starch paste. Third: when cooking in the pot, season the soup first, then put the meat pieces in, cook until the meat pieces are solidified, and then stir with a spoon, so that the meat pieces are smooth and tender.