2 Cut the pancetta into thin slices. Sauerkraut shredded, vegetable gang part can be flat sliced two knives, so that the vegetable gang into three layers, in short, cut the finer the better.
Three frying pan with the right amount of oil, burst the ginger and garlic, add the meat soup, meat, pickled cabbage, cook on low heat for about fifteen minutes.
Four fine salt seasoning, point a little onion MSG pepper, on the table to eat.
V Plus blood sausage is very good, but only in the northeast.
p.s.
I Sauerkraut is very oily and the pork can be fatty.
Two, you can add vermicelli to cook with it, but it is not recommended to add others.
Three Remember not to add soy sauce ！！！！！！！ Kill pig dish is the most northeastern characteristics of the flavor of the dish, but kill pig dish is not a dish, but to pork, pork bones, offal were made in a series of meat dishes of the general term, called a small feast of the whole pig, and its taste lies in the freshness of the slaughter of the pork, to plate large meat more meet bold known. In all parts of the Northeast, there are to kill the pig dishes in the name of the restaurant, is the young and old men set up a banquet, drink and eat meat of the choice.
Concurrently on the eve of the Spring Festival, from this article until the New Year's Eve, masters will be serialized Northeastern kill pig dish series, for everyone to do a table in advance of the Northeast meal, and then hot pot of small burns, New Year's Eve, we have a whole two cups of it! Generally speaking, the big bone stewed sauerkraut blood sausage is the main dish in the Northeast pig killing dishes, clay stove pot stewed spine bone is full of fragrance, blood sausage is more sauerkraut stewed directly after the whole root into the soup stewed through the moment you open the lid of the pot is really a scene of great feeling. But the rural stew needs to have a rural stove and environment, into the city will be difficult to have their own pot of stew, to entertain a few tables of friends and family time. Therefore, today, people in the city of Northeast China want to eat a pig killing dishes and atmosphere, the best choice is pickled cabbage and white meat hot pot.
Chinese hot pot, popular in the north and south of the Yangtze River, from ancient times to the present is an important part of the Chinese food culture. Sichuan's maw hot pot, Guangdong's seafood doudoune moncler pas cher, the capital's scorpion, Guizhou's fish in sour soup, Shandong's mutton soup hot pot and so on, almost every region has its own unique hot pot practice, which pickled vegetables and white meat hot pot is a representative of the Northeast region hot pot.
Sauerkraut and white meat pot is also a Manchu flavor, the traditional sour cabbage and white meat pot with a charcoal stove, a chimney in the middle, the lower side of a charcoal bowl, with the development of the induction cooker hot pot is now also used. But no matter what kind of fire is used, the pot must be made of pure copper hanging tin, only so that the sauerkraut can be returned to a slight green color, the taste is more fresh and crispy, the taste is no matter what seasoning can not be replaced. The white meat is pork, but unlike shabu-shabu beef and lamb, this pork should be boiled whole until it's about eight minutes old, then cooled and sliced into long thin slices before shabu-shabu, and slices of raw pork are never allowed. If you prefer beef or mutton, you can have it in the same pot, but it's usually sliced fresh, not frozen, so it's the most enjoyable way to eat it. Sauerkraut hot pot side dishes also have a distinctly northeastern flavor, with basically no leafy greens, mainly blood sausage, frozen tofu, tofu skin, vermicelli, sliced radish, fresh mushrooms, etc., and fresh shrimp, oyster locusts, shellfish, and other seafood are also regulars.
The soup base for the sauerkraut pot is simple, usually made from pork broth in small quantities or bone broth, while higher-end soups can be made from chicken broth, seasoned with a few simple spices. Ingredients: skinned pork, northeastern Chinese pickled cabbage, blood sausage, frozen tofu, tofu skin, vermicelli, mushrooms, carrots, fresh shrimp, crab, scallions, ginger, star anise, cinnamon, dried shrimp, dried fish and other dried ingredients, salt, cooking wine
Dipping ingredients: chives, fermented bean curd juice, sesame paste, sesame oil, chili oil, minced green onion, minced cilantro, sugar, soy sauce, minced garlic
Practice: 1. Square, remove the net pig hair, with the blade of a knife in the pig skin repeatedly scraped a few times to remove the stains in the pores, wash. Pork cold water in a pot, put onion, ginger, cooking wine, start the fire boil and then turn to medium-low heat to cook for 20 minutes. 2, take out the pork square, skin side up flat on the board, covered with gauze, and then placed a heavy weight on the pressure until the pork thoroughly cooled. 3, sauerkraut washed, sliced open the vegetable gangs and then stacked up and cut into shredded vegetables, and then cast a wash with water once more to squeeze out the water on a plate for backup. 4, blood sausage diagonally cut thick slices of plate; frozen tofu naturally defrosted on a plate; Vermicelli softened with warm water in advance; mushroom cleaned and torn strips; carrots to the ends and cut fan-shaped slices; bean skins cut wide strips; shrimp cleaned. 5, set up a hot pot, the broth grate to cook the meat of the blood froth, if there is a bone broth or chicken skeleton broth is better, injected into the hot pot to half height. Put onion, ginger, star anise 2, cinnamon 1 small piece, dry fresh base, salt, start the fire to boil. Spread some of the sauerkraut in the hot pot, then add the frozen tofu, moderately renew the soup, cover and bring to a boil, simmer for 10 minutes, then you can uncover and start to cook.