How to make sauerkraut and braised pork?

The preparation of sauerkraut braised pork is a little complicated, but the dish tastes very delicious. The sauerkraut can neutralize the fatness of the meat and also improve appetite. You need to be more careful when making sauerkraut braised pork, because if the braising method is incorrect, it will affect the taste of the meat.

1. Wash the meat and put it into the pot. Pour clean water to cover the pork and cook over high heat for 15 minutes until the blood foam comes out. Remove from the heat and let cool. Cut the cooled pork into small pieces and cut the sauerkraut for later use.

2. Pour a proper amount of oil into the wok and heat it. Add the pork and stir-fry for 5 minutes. After the oil is fried out, serve.

3. Wash the pot and add 2 tablespoons of water. When the water boils, pour in sugar. When the sugar turns into bubbles, add the fried pork and stir-fry for two times. Then pour in dark soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into a casserole (you can also use an iron pan for frying meat), put the chopped sauerkraut into the pot and stir-fry for 1 minute, then pour it into the casserole, put the meat on top, add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, then pour half a cup of water so that the meat is immersed in the soup, add a little salt, cover the pot and simmer on low heat for 1 hour.