How to make sauerkraut and white meat delicious at home?

My mouth is watering when I talk about this pickled cabbage and white meat. After all, hometown food is always the most special delicacy in my memory. However, it is difficult to find delicious pickled cabbage and white meat in other places, but we can make it ourselves. .

We have shared before that how to "accumulate sauerkraut" at home, so this time we will share how to make delicious sauerkraut with white meat at home. Is it complicated to make sauerkraut with white meat?

Sauerkraut with white meat adheres to the consistent characteristics of Northeastern stews, which are large portions and rich flavor, but the preparation is not complicated. However, like most well-known delicacies, it also pays more attention to the quality of the ingredients. As long as there is fresh pork and high-quality sauerkraut, a real sauerkraut white meat can be easily made in the kitchen at home, and paired with some Good pork blood sausage, vermicelli, frozen tofu and the like are also delicious. Now it is slowly starting to develop in the direction of "sauerkraut and white meat hot pot". It is a good trend to be able to eat more comprehensive and rich foods.

So let’s share the detailed recipe below. It’s winter now, and occasionally having a pot of fragrant and mellow sauerkraut with white meat is also a very happy food experience! ——Sauerkraut with white meat—— Features: full of aroma, fat but not greasy, sour and appetizing, easy to make.

》Ingredients: 300g pork belly, 400g sauerkraut.

》Accessories: onion, ginger, garlic, star anise.

》Seasoning: salt, sugar, cooking wine, pepper, light soy sauce, sesame oil, cooking oil.

》Preparation steps:

The first step (cooking white meat): Add scallions, ginger and star anise under water to a pot and bring to a boil. Add large pieces of pork belly to the pot and pour in a little cooking wine. Bring to the boil again, then reduce to low heat and simmer for 25 to 30 minutes. Remove the meat pieces when cooked, let cool and then cut into thin slices and set aside. Strain the broth and discard the onion and ginger. ——(Key points: Boil the water before adding it to the pot, and the meat must be cooked and cooled before cutting, as explained in detail later)

Step 2 (making dipping sauce): Peel the garlic and mash it into pieces. Puree the meat, put it into a small bowl, add a little light soy sauce, salt, sugar and sesame oil to make a dipping sauce, then eat it with the white meat. ——(The dipping sauce varies from person to person. Just adjust it according to your own taste.) Step 3 (Processing the sauerkraut): Cut the sauerkraut into thin strips, rinse with water to remove the too sharp sour taste, and then remove the sauerkraut. Try to squeeze out excess water. Add a little oil in the pot to moisten it. Heat it up to about 30%, add shredded onion and ginger, and stir-fry until fragrant. Then add shredded sauerkraut and stir-fry. The sauerkraut should be stir-fried until a large amount of water vapor evaporates, and the aroma starts to smell. Then add the broth we have reserved. Cook slightly. ——(Key points: The sauerkraut needs to be rinsed, and the water must be squeezed out after washing, and the steps of stir-frying cannot be less, which will be explained in detail later)

The fourth step (final dish): Finally add the sliced ​​meat Put it in the pot, add a little salt to taste, pinch a little pepper and add it to enhance the flavor. Dish it out and enjoy. (If you have a casserole at home, it will be better to heat the empty pot in advance, and then put the cooked sauerkraut and white meat into the casserole to serve.) "Questions and Answers" about sauerkraut and white meat:

1. Why is pork? Do you want the water to boil before cooking?

Answer: Generally speaking, "cold soup and hot meat" still makes some sense. Pork meat that is cooked after the water is boiled will be firmer and the slices will not fall apart. Moreover, the outer layer of the pork is heated and cooked first, which can lock the fresh flavor of the pork inside the meat. After all, we make the sauerkraut white meat mainly for eating meat, not for drinking soup. Of course, it is more delicious when the water is boiled and the meat is added.

2. Isn’t it necessary to blanch it in cold water to remove the fishy smell?

Answer: Generally, we prefer to cook beef or mutton with a unique mutton flavor, or soup-based dishes, in cold water. Pork is the most accepted meat among us. It does not have the odor of beef or sheep. In addition, we use onions, ginger, cooking wine, star anise and other auxiliary ingredients in the cooking process, so the meat-based method does not require cold water. Get off the pot.

3. Will the sauerkraut lose its flavor after being washed?

Answer: The taste of sauerkraut is obtained through pickling and fermentation for at least a month. It is not easy to "lose the taste" by rinsing with water. However, some sauerkraut bought from outside will put a lot of salt in the pickling process. Failure to rinse it will lead to seasoning imbalance, and long-term pickling will inevitably come into contact with or produce some not-so-healthy substances, so rinsing is still necessary.

4. Why is it necessary to stir-fry sauerkraut after draining it?

Answer: This is one of the main reasons why many people’s homemade sauerkraut white meat is not tasty enough, that is, the step of stir-frying sauerkraut is missing. The sauerkraut will absorb a lot of water after rinsing, making it difficult to clean it with hands. If the water is not removed by stir-frying, the taste of the sauerkraut will not be rich enough, and the subsequent stewing process will not be able to better absorb the fat of the pork. The aroma of the meat prevents the flavors of the entire dish from blending together, so this stir-frying step cannot be omitted.

Summary of techniques for making sauerkraut and white meat:

⑴ The pork should be fat and lean in order to be fragrant. Pork belly or rear hip tips are both good choices.

⑵ The pork should be boiled and cooked in one piece. Let it cool before cutting. This will allow for better slices and the fresh flavor of the pork will be more concentrated in the meat itself.

⑶ It would be best if there is stock for stewing. If not, the broth for cooking the meat is also good. This is another reason why the pork needs to be boiled under water at the beginning. In order to let the broth Clearer.

⑷ Cut the sauerkraut into shreds with a knife. After cutting, rinse in water, squeeze out the water, and stir-fry to remove the water. These steps cannot be omitted.

⑸ You can prepare some dried sea rice in advance, add shredded onion, ginger and water to steam for 10 minutes. Then add the dried sea rice with soup and water to the stewed pickled cabbage and white meat to enhance the freshness. Also great. Although the preparation of pickled cabbage and white meat is simple, you must not be careless with the ingredients, otherwise the taste will be much different! For friends who are interested in food, healthy diet and food anecdotes, you can follow and like to support it, and share interesting and useful related content together in the future!

You can make this delicious white meat casserole at home. Growing up in the north, what I ate most was sauerkraut. There are many ways to make sauerkraut, but I think sauerkraut with white meat is the most delicious way. The meat here melts in your mouth, is fat but not greasy, and the sauerkraut is crispy and delicious, with endless aftertaste. .

Method

For meat, choose hip tip or pork belly. Put an appropriate amount of water in the pot, add a small amount of green onion and ginger to remove the odor, and first cut the whole piece of meat into large pieces. After the pieces are cooked, boil them in a pot with cold water. There is a formula here: "Drink the soup with cold water, and eat the meat with boiled water." The meat can be cooked until it is seven-mature, otherwise lean meat will burn easily.

The first tip:

You cannot cut the meat into thin slices directly. The effect is very thin. Use one trick to cut the meat very evenly and cook the meat. , let it cool for a while, then freeze it before cutting it. It is easy to cut into thin slices. You can put it in the refrigerator for about ten minutes before cutting it.

Slice the sauerkraut thinly, then cut it into thin strips, put a little lard in the pot, heat up and stir-fry the sauerkraut shreds

Tip 2: The order of putting the ingredients in the casserole is The key is to put the sauerkraut on the bottom first, so it won't burn the pot and will be more flavorful. Put the soaked vermicelli on the second layer, which can absorb the fat from the fatty meat. Put the white meat on top and sprinkle with seasonings. A spoonful of cooking wine, a little salt, scallions, ginger slices, half of aniseed, MSG and half of shiitake mushrooms for freshness.

Tip 3

The soup in the store is usually made from stick bones. At home, you can use the original soup used to cook meat instead of bone soup. The taste isn't bad either. Bring to a boil over high heat, then turn to low heat and simmer for about 10 minutes.

Tip: Stir-frying sauerkraut with lard can remove the sourness and peculiar smell of sauerkraut, which will make it more delicious when stewed in a casserole.

1. Stew vermicelli with pickled cabbage and white meat. Wash the pickled cabbage and cut into strips, and cut the pork into large pieces.

2. Boil potato shreds in boiling water, then cut into long sections, soak in water and set aside.

3. Chop green onion and coriander into small pieces, chicken essence, ginger, Sichuan peppercorns, monosodium glutamate and soy sauce.

4. Put the wok on low heat, stir-fry the meat and sauerkraut until it changes color, and add some soy sauce.

5. Put the stew pot in the pot, add the sauerkraut, meat, and vermicelli. Pour in appropriate amount of water and bring to a boil, then remove the scum on top.

6. Turn to low heat and simmer slowly, add soy sauce, salt, pepper, chicken essence, and ginger. When the soup is thick and the meat is fragrant, you can eat it.

7. Add chopped green onion, coriander, sesame oil and MSG.

Sauerkraut with white meat is a Northeastern cuisine. It is mainly stewed with sauerkraut and pork belly. It is very nutritious and tastes fresh and sour. The soup is fresh and thick, fat but not greasy. It is especially delicious, and Appetizer and meal. Now that the weather is starting to get a little cold, this dish is especially suitable for eating at this time. After the meal, drink some hot soup and feel comfortable. How to make sauerkraut and white meat delicious at home?

Eating it at home is mainly simple and delicious, and the sauerkraut and white meat dish itself is relatively simple to make. First clean the pork belly, stew it into a broth, then add shredded sauerkraut and stew together. You can cook it at home You can also add some vermicelli and water tofu to make this dish more nutritious.

—— Let me share with you the detailed recipe of delicious and sour sauerkraut with white meat:

Ingredients: sauerkraut (sauerkraut), fresh pork belly.

Accessories: onions, ginger, garlic, dried chili peppers, cooking wine, one star anise, a handful of peppercorns, water, and cooking oil.

Seasonings: salt, chicken essence, pepper.

——Warm reminder: Don’t know the detailed explanation:

1. Why do pork belly need to be washed with warm water after cleaning the skin and pig hair?

Reason: Because pork belly itself is relatively greasy, the fat on the meat is easy to stick to a lot of dirt, and cold water is difficult to wash away the grease, so the dirt cannot be washed away, but warm water can clean it well. The grease and dirt will be washed away together, and it will be much cleaner than washing with cold water. However, the water temperature should not be too high, otherwise the broth will be cooked and it will be difficult to operate later.

2. Why do you continue to stew pork belly after adding water to boil and skimming off the foam?

Reason: The foam from cooking pork belly is blood foam and some dirt, so it needs to be skimmed off, and the purpose of continuing to stew is to make a stock. The stewed stock will be added to the sauerkraut later. When stewed, the flavor of the meat will be more obvious and fresh, and the finished product will be more delicious.

3. Why are the star anise, pepper and other spices filtered out after stewing?

Reason: Spices such as star anise and peppercorns are actually used to remove odors and add flavor. No one eats them themselves. Their flavor can be stewed into the soup. This is not a waste. If If you don’t remove it, it will be very troublesome to choose when you eat later, which will affect the food experience.

4. Why do you need to rinse sauerkraut twice with water after cutting it into shreds?

Reason: Because the sour water in which sauerkraut is pickled is too strong, if you cut it directly and cook it, it will bring in a lot of sourness, which will completely cover the flavor of the meat, so you must rinse it first. And if it is packaged sauerkraut bought from outside, there may be some additives added, so it will be better if you wash it, but don’t wash it too many times, otherwise it will have no flavor.

5. Why was a little salt added at the end?

Reason: Because sauerkraut itself is sour and salty, the taste is relatively strong, so there is no need to add much salt. If some sauerkraut is salty, there is no need to add salt. You can taste it first. Add salt. If it's too salty, it won't be good. If it's too bland, you can add some more salt.

A delicious and sour pickled cabbage with white meat is ready. This dish has high nutritional value and is relatively simple to operate. If you have pickled pickled cabbage at home, you can try this dish yourself. As long as you pay attention to the heat not to burn the spices and shredded pickled cabbage when frying them, it will basically not burn. No problem, but if you are obese, it is recommended to eat less or try this dish occasionally. After all, there is still a lot of fat.

Hello everyone, I am Shiwei Siji. My answer is: Sauerkraut is a dish that everyone cooks in the Northeast. Sauerkraut big bones, sauerkraut vermicelli, sauerkraut blood sausage. Speaking of these dishes, It reminds me of scenes of steaming hot pots sizzling in the cold winter, and the sauerkraut and white meat dish we are going to make today is the best interpretation of sauerkraut by Northeastern people. The sourness of the sauerkraut neutralizes the white meat very well. Fatty and paired with secret dipping sauce, this sauerkraut and white meat meal is a comforting meal. Solving the difficulty of choosing ingredients is the key

The choice of ingredients for this dish is very important. The sauerkraut pickled at home often cannot taste like that in restaurants. When it comes to the choice of sauerkraut, we finally choose Northeast China. If you don’t have sauerkraut, you can go to the supermarket to buy bagged sauerkraut. Okay, let’s make it. Materials required

Ingredients: 300 grams of sauerkraut, 150 grams of pork belly. Appropriate amount of vermicelli

Seasoning: 8 grams of salt, 5 grams of rice wine, 2 dried chili peppers, appropriate amount of pepper, green onions and ginger. Taste method Specific methods

1. Wash the sauerkraut with water and cut into shreds. Soak the vermicelli in cold water until soft. Cut the green onion into sections and slice the ginger for later use.

2. Cut the pork belly into large pieces, pour water into the casserole, bring to a boil, add the pork belly slices, and cook for 15 minutes to make the soup fragrant.

3. Heat the pot over high heat, pour in oil, add dried chili peppers and shredded pickled cabbage and stir-fry until fragrant. Pour the meat slices and soup into the pot, add appropriate amount of green onions, ginger slices, and salt. , bring to a boil over high heat, pour into the casserole, cover the pot, simmer over low heat for 10 minutes, add the soaked vermicelli and serve. Fourth Judgment Secret Taotaotao

1. How to make the taste stronger?

Answer: Just wash one piece of sauerkraut. Do not wash it repeatedly, otherwise the taste will become lighter. The sauerkraut must be cut into shreds with a knife. The shreds cut with the knife should not be bitten and the cut will not feel good. There is no need to cut the shreds of sauerkraut. Too thin.

2. Vermicelli must be soaked in cold water?

Answer: The vermicelli must be soaked in cold water, not boiling water, otherwise it will become weak and easy to rot. If you really don’t have time to soak it, you can directly wash it and put it in the pot, and cook it for a while.

3. The last bit

Answer: The amount of water should not be too little. There should still be some soup at the end, but not too much, otherwise the taste of the soup will not be strong enough. There is no need to cook the vermicelli in a pot. Just put it in the pot until the soup is cooked. When frying the sauerkraut, the oil should be heated up so that the aroma of the sauerkraut can be brought out.

I love sauerkraut at the end of the season

I don’t know when, sauerkraut has been a very popular way to eat, especially in winter. The steaming casserole can bring people a warm atmosphere, coupled with a cup of Erguotou , this is what winter should taste like. Summary of Four Seasons Hi! Hello friends! I am Xiaofeng Food, we meet again!

I still remember the first time I ate sauerkraut and white meat. My husband packed it for me after eating out. Later, this dish became a must-order dish every time we went out to eat. Later, sometimes I really didn’t want to go out, so I wanted to buy the materials and do it at home. What would happen? After several experiments, the pickled cabbage and white meat I made was pretty good. My husband said that I no longer have to go out to eat sauerkraut and white meat. I felt happy after hearing this. Home version of pickled cabbage with white meat

Main ingredients: sauerkraut, pork belly

Auxiliary ingredients: onion, ginger, garlic, pepper, star anise, salt, cooking oil.

1. Put the pork belly in a pot under cold water, add onion, ginger, garlic, pepper and star anise. After the fire comes to a boil, skim off the foam and simmer over medium heat for 30 minutes.

2. Remove the meat, let it cool and cut into thin slices. Strain the meat soup to remove impurities and set aside.

3. Add oil to the wok, add onion, ginger and garlic and stir-fry until fragrant. Pour in the sauerkraut, stir-fry evenly, and stir-fry for a while to dry out the water vapor in the sauerkraut.

4. Pour in the broth, place the sliced ​​pork belly slices on top, and season with salt.

5. Bring to a boil over high heat, then turn to medium heat and simmer for 10 minutes.

Speaking of the Northeastern stew with pickled cabbage and white meat, it can be said to be a household name in the Northeast and it is an indispensable dish! The cold climate conditions in the Northeast restrict the storage and planting of winter vegetables, and stews can keep the temperature of the vegetables warm. The industrious and intelligent Northeastern people invented the method of storing vegetables, sauerkraut, according to local conditions! In rural areas of Northeast China, even now, not having a tank of sauerkraut at home is a sign of laziness that makes people laugh! Most of the sauerkraut in Northeast China is pickled Chinese cabbage harvested in autumn, and there is also a small amount of pickled radish! Now that we have a pickling method for sauerkraut, how can we make it more satisfying in color, flavor and flavor? Sauerkraut can be stuffed into dumplings and steamed buns for consumption! The most popular dish and the most popular dish is sauerkraut and white meat!

Sauerkraut and white meat stew does not require advanced cooking skills. Almost every household in the Northeast can make it. The only difference is that it is fried in soy sauce and not fried in the pot! Personally, I think it tastes better if it doesn’t burst the pot! First, let’s talk about how to stir-fry soy sauce!

Remove the roots from two sauerkraut, wash them and cut them into thin strips. Cut the green onion into sections with a hob, cut the ginger into seven or eight coin-thick slices, and cut 500 grams of pork belly into 3 mm thick slices. Heat 50 grams of oil in a pot until it is 90% hot. Add the meat slices and stir-fry until the oil is golden brown. Add onion slices, ginger slices, two aniseed, a dozen peppercorns, sauté until fragrant, add 20 grams of soy sauce and stir-fry until the aroma of soy sauce comes out, add shredded pickled cabbage and continue stir-frying for one minute, add water to cover the pickled cabbage and cover Bring the lid to a boil over high heat. After 40 minutes on low heat, add an appropriate amount of salt (you can taste it according to your own taste). Add 20 grams of chicken essence and season! The disadvantages of this stewing method are that it feels greasy, the flavor of the seasonings is stronger, the soup is not light enough, the soy sauce will darken the color of the sauerkraut, and the meat slices will stew into pieces, but it is affordable! Family practices in rural Liaoning! The second method is simpler.

Cut 500 grams of pork belly into fist-sized chunks and put it into a pot with cold water. Add 10 grams of cooking wine, one green onion, seven or eight slices of ginger, one aniseed, and a dozen peppercorns. Cook until chopsticks can be easily inserted into the meat. Remove the center of the block, cut into 2 mm thick slices and set aside. Wash the sauerkraut and cut into thin strips! Put the sauerkraut into the pot and add water to cover it by one centimeter. Add one green onion and cut it into sections, seven or eight slices of ginger, and two aniseed. Place the cooked pork slices on top of the sauerkraut, cover with a lid and bring to a boil over high heat. Foam, simmer over low heat for 40 minutes, add 20 grams of salt and 10 grams of MSG to taste! The sauerkraut white meat made in this way is sour and light, and the soup is delicious and the white meat is fully formed! It can retain the original flavor of sauerkraut to the maximum extent, I like it very much!

Friends from the south who are interested may wish to give it a try. Now it is very convenient to buy vacuum-packed sauerkraut from the Northeast by express delivery! If you like meat, add more, because sauerkraut is very oily, so the white meat inside is fat but not greasy and is especially delicious! Northeastern pickled cabbage hot pot is also very delicious!

Sauerkraut with white meat is a very delicious Northeastern dish. Although I have never been to the Northeast, I worked at the Northern Dumpling Restaurant in Shenzhen many years ago. The chefs there were all invited by the boss from the Northeast. chef.

The first time I ate sauerkraut and white meat was when I first started working at a northern dumpling restaurant. The person I worked with was a chef who had just come by train from my hometown. It was said that he had more than ten years of experience. As soon as he arrived at the restaurant, he planned to show off his skills and let us all try it. At that time, he was cooking sauerkraut and white meat.

When I ate pickled cabbage and white meat for the first time, not only me, but also several employees present felt it was extremely salty and sour. After the boss’s explanation, I realized that it is authentic in Northeast China. The tastes are relatively salty, but in Shenzhen, the food in the south is relatively light, so no matter how authentic the restaurants here are, some adjustments have been made to the taste. After all, they have to adapt to people from both the north and the south. taste.

Let me share what I learned about how to make pickled cabbage with white meat. I can’t say it’s authentic, but it should still be edible at home. If there’s something wrong, please help me correct it.

1. Ingredients list

Pork belly, sauerkraut, ginger, green onion, cooking wine, peppercorns, pepper, aniseed.

2. Production method

Step one: First boil a pot of water, put the cold water of the pork belly into the pot and cook, then add ginger slices, green onion knots, and peppercorns. Aniseed, cooking wine, cook until 8 mature. Beat off the floating residue. (That is, it is completely edible)

Step 2: Take out the pork belly and cut it into thin slices.

Step 3: Wash the sauerkraut, cut into thin strips, heat the oil in a pan over high heat, add a little green onion, sauté until fragrant, add sauerkraut, stir-fry until fragrant, then stir-fry Put the pork in the pot and continue to cook over medium heat.

Step 4: Add minced ginger, sliced ​​meat, appropriate amount of salt and pepper, and continue cooking for 20 minutes.

Pair with side dishes

If you feel that eating sauerkraut and white meat alone is not rich enough, you can also pair it with some side dishes.

For example, vermicelli, blood sausage, and frozen tofu are all very popular.

Pickled cabbage with white meat is a famous dish in Jilin, and its full name should be called pickled cabbage with white meat. I remember that when I was in school, the cooking teacher explained the technical points of this dish. Because this dish is commonly eaten by every household in the Northeast, I remember to pay more attention to it at that time. How to make delicious sauerkraut with white meat at home

If you want sauerkraut with white meat to be delicious, then the choice of sauerkraut and white meat as the two main ingredients of this dish is the key to the deliciousness of this dish.

Main ingredients: sauerkraut, pork belly, a piece of bone

Ingredients: onion, ginger and garlic

Seasoning: salt, cooking wine, pepper, aniseed, cinnamon, pepper, White sugar, oyster sauce

Preparation

The white meat is fat but not greasy, and the sauerkraut is delicious and soft. It is a typical home-cooked dish of Northeast China. Make the sauerkraut and white meat at home according to my method, which ensures that the soup is delicious and appetizing. You might as well give it a try. How to make sauerkraut and white meat delicious at home?

Hello everyone, I am Yimeng Xiaorui, sharing delicious food, taste buds, and enjoying the fragrance of lips and teeth. Pickled cabbage white meat, also known as pickled cabbage boiled white meat, is a northern dish, especially suitable for winter consumption. I still remember the first time I went to Northeast China and tasted the deliciousness of this dish. After the sauerkraut was shredded and stir-fried, it was stewed with the pork belly. After it came out of the pot, the soup was rich. The sauerkraut absorbed enough of the fat of the pork belly and the pork belly was also soaked in. The taste of sauerkraut, when combined with the two, is fat but not greasy, crisp and delicious, especially the white meat, which melts in your mouth and is delicious.

In order to bring out the delicious taste of sauerkraut white meat, the selection of sauerkraut is very important. Sauerkraut is essentially a kind of pickle. In ancient times, it was mainly used to extend the storage time of vegetables. Only today has it been said that it can "regulate people's taste". Sauerkraut is eaten in both the north and the south. Although northern sauerkraut and southern sauerkraut are both called sauerkraut, they are somewhat different in nature and taste:

①Different raw materials: sauerkraut in the north, especially in the Northeast Sauerkraut is made by pickling Chinese cabbage; while southern sauerkraut is mostly pickled with mustard greens;

②Different tastes: Due to climate reasons, northern sauerkraut is pickled with natural ingredients. Mainly fermentation, supplemented by a small amount of salt; while southern sauerkraut adds a lot of salt when pickling, so southern sauerkraut is saltier than northern sauerkraut;

③Different seasonings: Northern sauerkraut is naturally It is fermented and rarely uses other seasonings, so its taste is bland, crisp and refreshing; while southern sauerkraut is pickled with an appropriate amount of chili pepper, and its taste is mainly "sour, spicy and salty".

The above are the main differences between northern and southern sauerkraut. Because the white meat of sauerkraut pursues natural mellowness and rich flavor, northern sauerkraut should be used for sauerkraut.

Below, Xiao Rui will share with you how to make home-made sauerkraut with white meat: Home-made sauerkraut with white meat: delicious, crispy and delicious, fat but not greasy

Accessories: 100g vermicelli, 150g dried shrimp;

Seasonings: 1 green onion, 1 piece of ginger, 10 peppercorns, 1 star anise , appropriate amount of salt and lard;

Food preparation steps:

Step one: prepare ingredients. First, wash the vermicelli with clean water to remove the dust on the surface, and then soak it in warm water. Dried shrimp also needs to be washed with clean water several times, and then soaked in warm water. Both ingredients need to be soaked for about 2 hours;

Step 2: Stew pork belly.

Put cold water into the pot, add the pork belly, and add an appropriate amount of peppercorns and star anise. After the water boils, skim off the foam on the surface as soon as possible; then turn to high heat and simmer for half an hour, then turn off the heat, take out the pork belly, and slice it into thin slices. Reserve;

Step 3: Sauerkraut processing. Use a knife parallel to the direction of the sauerkraut leaves to cut the top and bottom of the pickled cabbage leaves into two halves, then cut them into shreds and set aside; heat the pot and add an appropriate amount of lard. When the oil is hot, add in the shredded green onions and Stir-fry the shredded ginger until the aroma comes out, add the cut sauerkraut and continue to sauté until the flavor of the sauerkraut develops, then turn off the heat;

Step 4: Put the ingredients in the casserole in order. Take a clean casserole, first put an appropriate amount of ginger slices and scallions on the bottom, continue to add shrimps on top, then add fried sauerkraut, and finally put the sliced ​​meat on top of the sauerkraut and arrange it; Step 5 : Simmer over low heat. Pour the thick pork belly stew into the casserole until it is level with the meat slices. Add an appropriate amount of salt, cover the pot, bring to a boil over high heat, then turn to low heat, simmer slowly for about 20 minutes and then turn off the heat. It is a delicious dish. The pickled cabbage and white meat are ready.

"Troubleshooting" of homemade sauerkraut with white meat

(1) Why should lard be used instead of other cooking oils when stir-frying sauerkraut?

Answer: Everyone should know the purpose of stir-frying sauerkraut. On the one hand, it is to collect the moisture on the surface of sauerkraut, and on the other hand, it is to stimulate the sour aroma of sauerkraut itself as soon as possible. What are the benefits of using lard instead of other cooking oils when stir-frying?

① The content of saturated fatty acids in lard is relatively high. Use it to stir-fry sauerkraut, which will have a richer aroma and delicious taste;

② Use lard to stir-fry sauerkraut, and it will become a dish. The color of sauerkraut is more transparent and brighter than that after stir-frying with other edible oils, so that the stewed sauerkraut will not appear dull in color and increase appetite;

③After the sauerkraut is stir-fried, it needs to be stewed in a casserole Boiling, therefore, after stir-frying with lard, the fat inside will also seep into other ingredients. More importantly, the soup will become milky white, fragrant and delicious after stewing.

》》 If you want to make the stewed sauerkraut white meat soup appear milky white, in addition to stir-frying the sauerkraut with lard, you should also pay attention to two points:

① The second step When stewing pork belly, you should skim off the excess foam as soon as possible after turning on the fire, and then simmer over high heat to quickly emulsify the fat in the pork belly and make the soup appear milky white;

② When stewing in a casserole The water used should be the remaining soup when stewing the pork belly, and do not let it cool or use other clean water.

(2) Why should the ingredients be put into the casserole in order?

Answer: Each ingredient has its own taste characteristics. Put them in order and follow the fluidity of the smell inside the casserole to fully integrate the aroma of the ingredients. Put the green onions and ginger slices at the bottom. Because of the gaps, on the one hand, it can prevent the bottom of the casserole from being scorched. On the other hand, after being heated, the aroma will rise from the bottom up, allowing the other ingredients to absorb its fresh aroma. Put the pork belly slices on the surface, and after heating, , the internal oil will seep out, and penetrate into the ingredients below from top to bottom; eventually, the aroma of the ingredients will be fully integrated, absorbing enough flavor, and the finished dish will have a rich aroma.

(3) Why do we need to put dried shrimps in the white meat of pickled cabbage?

Answer: Authentic sauerkraut white meat only requires three ingredients: sauerkraut, pork belly and vermicelli. In fact, you don’t have to add dried shrimps, but adding them can increase the flavor of the whole dish, especially the soaked shrimps. After being heated in the casserole, the delicious flavor inside will flow out, which can also enrich the nutrition of the whole dish. . The fragrant and tender shrimps and the crispy and delicious sauerkraut are a perfect match. "Technical Tips" for home-cooked sauerkraut with white meat

(1) When selecting sauerkraut, choose sauerkraut that is plump and tender after pickling, and has a light yellow appearance. Only in this way can the sauerkraut taste crispy. On the contrary, pickled sauerkraut If it appears wilted or shriveled later, it proves that it is not fresh enough;

(2) The pork belly should be cooked before slicing, so that it can be cut into thin slices easily. It is best not to cut it too thick, which will easily affect the taste; < /p>

(3) If you want to make the sauerkraut and white meat delicious, you must use a casserole for the final stew and simmer slowly over low heat to fully integrate the flavors of the ingredients;

(4) When stir-frying sauerkraut, you don’t need to stir-fry for too long. Turn off the heat when the flavor of sauerkraut is brought out. Stir-frying for a long time will dehydrate the sauerkraut and lose its crisp and tender texture.

Summary

Sauerkraut with white meat is a must-have delicacy in winter. The crispy and delicious sauerkraut paired with the fat but not greasy pork belly is a happy delicacy just thinking about it. Home-made pickled cabbage and white meat, from the processing of ingredients to the final casserole stew, can reflect the characteristics of the entire dish. The unique taste is always unforgettable.