Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right for the stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is a "pork belly stew sauerkraut", like this dish friends welcome to pay attention to me.
Every year when it is cold, my family has to do a lot of sauerkraut, used to stew to eat, special refreshing, and the most common collocation of sauerkraut is pork belly, pork belly stewed sauerkraut, every time this dish is on the table even the soup is not left, in the stew of sauerkraut, one of the small skills must be mastered, can not be directly under the pot, otherwise the taste of sauerkraut is not good, the chef shared with me a trick of small skills, stewed sauerkraut sour crispy into the taste, delicious and not greasy, food needs to be shared, Below I will share in detail the method of stewing sauerkraut with pork belly, on a cold day to a bowl of pork belly stewed sauerkraut, a bowl of belly, not only warm on the body, the heart can also be particularly warm, let's learn the method together.
Alternate ingredients: 300 grams of pork belly, 400 grams of sauerkraut, 1 green onion, 1 piece of ginger, 2 star anise;
Production process: The first step, pork belly cut into small pieces, add water to the pot, cold water into the pork belly, add a few slices of ginger, large ingredients and a little cooking wine, boil it, use a spoon to skim off the surface foam;
The second step, continue to cook for 5 minutes, fish out the pork belly for use, leave the soup of the boiled meat for use, put it in advance in the sauerkraut soaked in water, scrub it again 2 times, and then squeeze the water in the sauerkraut by hand;
In the third step, it is a ball, put the processed sauerkraut in the soup of the previously cooked meat, add 2 star anise, add ginger, garlic cloves and green onions, and add salt and peppercorns according to personal taste;
The fourth step, stir well, bring it to a boil, cut the pork belly into slightly thinner slices beforehand, put it in a boiling pot, open the pot again, turn to low heat and simmer;
The fifth step, almost 30 minutes of time, stew until the meat is rotten, the sauerkraut flavor, this pork belly stew sauerkraut is ready, turn off the heat and sprinkle some green onions as a garnish, on the table.
Editor's summary: pork belly stewed sauerkraut is a dish that every household in the northeast often makes, especially in autumn and winter, when the weather is relatively cold, it is inseparable from eating this dish, warm the body, warm the stomach, sauerkraut is made of Chinese cabbage after a bit of pickling, its taste is sour and crisp, eating is particularly refreshing, it will often be used as a stew, especially with pork belly stew, plus a little sauerkraut, will not make people feel greasy, pork belly stew sauerkraut this dish since I learned to do it, it will often be made for the family to eat, Fortunately, the family is also very face-giving, every time can eat the light, pork belly stew sauerkraut is simple and easy to make, easy to get it done, like to eat also do not miss the study.
1, pork belly in advance into the pot to cook a boil, and then use its cooked broth to stew, the taste of the whole dish will be more delicious, of course, if there is a stock prepared at home, using it to stew soup is also a good choice, when cooking pork belly remember to add a little star anise and ginger, to help go fishy fresh;
2, stewed sauerkraut, directly under the pot is not right, the chef taught me 1 trick, the sauerkraut in advance into the water soaked, carefully scrub 2 times, and then squeeze dry water, this is because the sauerkraut after a long time of pickling worried about eating unhygienic, so to wash 2 times more, to achieve personal favorite acidity can be, and squeeze dry water, is to avoid the water in the sauerkraut into the pot, retain the original flavor of the broth;
3, the time of stew is not too short, a little longer stew, will fully release the aroma in the ingredients, in addition, star anise is the soul of stew, must not be less, but also can not put too much.
Stewed sauerkraut, master the skill, the sour and crisp taste is delicious and not greasy, if you also like to eat stewed sauerkraut, welcome to collect it to learn, or share it with more people who need it!