How to make Sichuan white meat

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific methods and steps for Sichuan white meat.

1. I bought the meat, cooked it, and put it in the refrigerator. In the morning, I took it out and thawed it in the microwave and sliced ​​it.

2.1 Wash the sauerkraut (I bought bagged Maya sauerkraut) and drain the water.

3.2 Prepare: cinnamon, bay leaves, aniseed, salt, MSG, onion, ginger,

4.1 Add more oil to the pan and stir-fry the sauerkraut after it is warm.

5.2 Add water to the pot, put in seasonings and pork belly slices, bring to a boil over high heat, then simmer over low heat.

6. After stir-frying for three to five minutes, add a little dark soy sauce and light soy sauce to color the sauerkraut. After the sauerkraut is colored, continue to stir-fry for a few minutes. When the sauerkraut feels a little dry, you can turn off the heat. Put the sauerkraut into the stew pot and simmer over low heat. The longer the time, the better. This will ensure that the sauerkraut does not have a raw taste and the soup tastes stronger.

7. Time was tight in the morning, so I only stewed it for more than 20 minutes, but the taste was already good. All the dishes served in the morning and at noon have been solved, haha.

Healthy and nutritious food starts with cooking, so you must have learned how to make the Sichuan white meat that I shared with you today. Then go and try it yourself and let the delicious food appear on your dining table.