How to prepare sauerkraut and pork?

Because of its taste characteristics, sauerkraut can be combined with many ingredients to make dishes, and sauerkraut and pork is one of them. The preparation of sauerkraut and pork is still somewhat difficult. The pork is pork belly. You must be very careful and attentive when cutting the meat, because the taste of the meat depends on the cutting method.

When it comes to making sauerkraut and pork, it is still difficult for people who have never made it. Although it tastes good, it is not that easy to make. In addition to preparing the raw materials and seasonings, you must also master the specific production steps and tips. Otherwise, the sauerkraut and pork will taste bad. The specific method of making sauerkraut and pork is as follows:

Ingredients: sauerkraut, pork belly, red pepper.

Seasoning: salt, chicken essence, dried chili segments, cooking wine, pepper, sesame oil, onion, ginger, garlic, star anise, cumin, and Sichuan peppercorns.

Specific steps:

1. Wash the pork belly, scrape off the dirt on the skin with a knife, add onion, ginger, garlic, star anise, and pepper, and put it in a pot with cold water.

2. Cook the pork belly over high heat, add cooking wine and season with salt and pepper. Only when the fire is high can the soup become milky white.

3. Wash the sauerkraut, squeeze out the water with your hands, cut into thin strips, and cut the red pepper into thin strips.

4. Cook the pork belly until it is easy to pierce with chopsticks. Take it out and put it in a cool place to cool.

5. Heat the wok, put a little oil in the wok, stir-fry until fragrant, then add the dried chili segments and chopped green onions into the sauerkraut and stir-fry. This will make the sauerkraut taste more fragrant.

6. Add the fried sauerkraut and the broth into the stew pot and stew over high heat.

7. Cut the cooled pork belly into slices;

8. Add the meat slices, add chicken essence and pepper powder to season, simmer over high heat until the sauce thickens, and drizzle with a little sesame oil before serving.

Tips for making:

1. Rinse the shredded sauerkraut two or three times with clean water. Don't rinse it too many times, or the sauerkraut flavor will be gone and it will not taste good.

2. Cut the pork belly into thin slices as much as possible so that the cooked meat will be smoother, more tender, and fatter but not greasy.

3. Arrange the sliced ​​sauerkraut together and cut into thin strips.

4. If you want to cut the pork belly thinner, you can put the cooked meat in the refrigerator to freeze it, and then it will be easier to cut. Therefore, it is best to cook the pork belly in advance and let it cool down; it is difficult to cut when it is hot. Because I wanted to take pictures, I didn't have time to let it cool down, so I didn't cut it thin enough.