Weekend food DIY丨 counterattack bar, misunderstood sauerkraut white meat

It's time to hoard winter vegetables again, and at this time of year, the elders in the family will buy a few more cabbages, part of which are eaten daily and part of which are used to pickle sour cabbage. Marinated sour cabbage and then make a pot of sauerkraut white meat, accompanied by a bowl of white rice, not to mention the flavor. This weekend, you might as well make a sauerkraut white meat.

Ingredient Preparation:

Pork belly, sour cabbage, green onion, ginger, peppercorns, star anise, cooking wine, salt, chicken essence, pepper, cooking oil. If you have pickled sour cabbage at home, you can use it directly or buy it in advance.

Preparation steps:

1. Wash the green onion and ginger, take part of the green onion into sections, slice the ginger, and cut the other part of the green onion and ginger into strips;

2. Cut the pork belly into large pieces, wash it, put it into a pot of cold water, add shallots, ginger slices, peppercorns, star anise, cooking wine, boil on high heat, skim off the foam and simmer over low heat, cook until the chopsticks can be completely pierced and then fished out to cool (if there is enough time, you can freeze it);

3. Leave the broth for later;

4. Wash the sauerkraut in cold water (if you are worried about being too sour, you can wash it several times), cut the fine strips after washing;

5. Heat the oil in a pot, add shredded shallots, ginger shreds, peppercorns and star anise and stir-fry, then add shredded sauerkraut and stir-fry, pour in the spare broth and simmer;

6. Slice the chilled pork belly, put it in a sauerkraut pot, add salt and simmer for a while;

7. Add a small amount of chicken essence before cooking, and add the appropriate amount of pepper according to the taste.

Delicious sauerkraut white meat is ready, if you like noodles or vermicelli, you can add vermicelli when stewing sauerkraut, or add vermicelli after adding slices of meat (if it is easy to cook vermicelli, you can also add it at this time).

Sauerkraut white meat has long been questioned for its "fat" color. In fact, although you can see the fat meat, because of the characteristics of the pork belly fat and thin, coupled with the sour cabbage sour salty salty blend, the entrance will not be greasy, but only the meat aroma and sauerkraut refreshing. Of course, if too much oil is put in the production process, it is a different matter.

Beijing News reporter Zhang Mingxuan photo/IC photo

Edited by Li Yan Proofread by Liu Baoqing