How to cook Sichuan pork with pickled cabbage

Sichuan pork with sauerkraut is a delicacy. Most people in the south have never eaten sauerkraut, nor do they know how it is made. Sauerkraut is made by placing fresh cabbage in a fermentation tank and pickling it with salt for a month. Sauerkraut contains lactic acid, which can refresh the mind, stimulate the appetite and strengthen the spleen. When paired with white meat, it is delicious and nutritious. Now let’s learn how to make sauerkraut Sichuan white pork.

(1)

Pickled Cabbage and Pork

Sauerkraut and pork is a home-cooked dish in Northeast China. The main ingredients are pork and sauerkraut, and the seasonings include chili, onion, ginger, star anise, etc. Cook over low heat for 30 minutes.

(2)

Chinese name: Pickled Cabbage and Pork

(3)

Main ingredients: pickled cabbage, cooked pork belly, blistered vermicelli, red pepper

(4)

Classification Home Cooking

(5)

Fresh and fragrant taste

1. Introduction

Sour cabbage and pork is a famous Northeastern dish. The method is very simple, the soup is rich, and the meat has the aroma of sauerkraut. It melts in your mouth, fatty but not greasy. You can eat it with a dish of mashed garlic and soy sauce to dip the meat slices in. The sauerkraut has absorbed the rich aroma of the meat, and has a crispy and tender texture, very refreshing. [1]

2. Materials

Ingredients: 300g pickled cabbage, 200g pork belly, 1 handful of vermicelli

Supplementary ingredients: appropriate amount of scallion and ginger, 2 star anise, 4 grams of salt, 3 grams of pepper, 2 grams of chicken powder [1]

III. Practice

1 Prepare sauerkraut, pork belly and vermicelli!

2 Blanch the pork belly.

3 Put it in a soup pot and bring to a boil, skim off the blood, then add onion, ginger and star anise.

4 Turn to low heat and simmer for 30 minutes.

5. Slice the sauerkraut in the middle.

6Cut into thin strips and set aside.

7Cook the pork belly until it can be easily pierced with chopsticks, then remove from the pot and let it cool. 【Keep the original soup】

8Cut the cooked pork belly into large slices.

9 Add appropriate amount of oil to the pot, sauté chopped onion and ginger, then add shredded sauerkraut and stir-fry evenly.

10 Pour in the original soup used to cook the meat and bring it to a boil, then add the vermicelli.

11 Add the meat slices and cook until the vermicelli is transparent and cooked through.

12 Add salt, chicken essence and pepper to season, drizzle with sesame oil and sprinkle with chopped green onions.

IV. Precautions

The sauerkraut should not be heated for too long, otherwise it will not be crispy. If it is not sour, you can add an appropriate amount of white vinegar, but add it after it is mature. Adding it too early will cause the sour taste of the vinegar to evaporate. Pepper powder is also volatile, so it should be added after it is ripe.

1: Due to geographical reasons, you may need to buy bags of sauerkraut and filter and wash it twice with clean water. 2: Because I still like the taste of the raw materials themselves, when cooking, just add some onion, ginger and star anise to remove the meaty smell, and there is no need to add a lot of spices. 3: Add some MSG after turning off the heat to make it more flavorful, but I usually eat out too much so I don't add it. You can adjust the taste according to your taste

5. Dishes Features

Cooking is simple

6. Nutritional value

Nutrient-rich