People who have a certain understanding of Inner Mongolia must have heard that there is a magical and rich Hetao Plain. The whole plain is flat and fertile, the channels are longitudinal, the farmland is everywhere, the irrigation is convenient, especially the wheat, corn, soybeans, sunflowers, sugar beets, melons, fruits, vegetables and other crops, is the main production area of grain, oil and sugar in the Inner Mongolia Autonomous Region, and is also one of the national commodity grain bases, known as "plugging the granary".
Bayannur League is located on the beautiful Hetao Plain, where there are not only a variety of fresh and delicious vegetables, melons and fruits, but also other unique foods and specialties. The industrious and kind Pakistani people have also created a valuable wealth with their wisdom and sweat. And today we recommend to you the food from here, once also on the "tip of the tongue of China" a dish, it is the famous dish of Inner Mongolia - Ba Meng braised sauerkraut.
Like others living in Inner Mongolia, the Ba League has the pride of "eating meat and drinking wine", so some "hard dishes" are their indispensable dietary needs. There is a local saying in the Ba League, called "fragrant pork stew, but the uncle who can't kiss often comes". This sentence not only reflects the importance that the Pakistani people attach to daily human courtesy, but also expresses their deep love for pork stew.
The cabbage that has been irrigated by the water of the Yellow River is carefully placed in the vegetable tank after being carefully put into the vegetable tank in the autumn of each year, and is pickled to make sauerkraut with a yellow-green color and crisp taste. Because the braised vegetables made by the Ba Meng people are generally "big in oil and big in meat", if you add a little sauerkraut, its rich water will absorb a lot of oil in the dish, which can be said to be very refreshing and greasy, and also increases the taste of the whole dish, making the taste more abundant. The noodles and tofu are made from locally produced grains
At the end of the day, the process of making Sauerkraut braised sauerkraut is as simple and straightforward as its name, and the main thing is a "braised" word. Today we will introduce you to a relatively simple approach. First of all, we have to prepare a variety of ingredients for the risotto, this time we choose a small rib that is a little leaner, or according to personal preference, we can choose pork belly instead. There are also sauerkraut, potatoes, noodles, tofu and other related side dishes, as well as a series of condiments such as onions, ginger and garlic that are necessary for cooking, and then you can start to officially make braised sauerkraut.
First of all, the cut ribs are cleaned and put into boiling water to blanch (it is best to put in the ribs when cold water), add some shallots, ginger slices, garlic slices, etc. to better remove the fishy smell, fish out and wash off the foam with cold water for later; cut the appropriate amount of potatoes after peeling and cut into hob pieces, wait for the pot to heat and then put the oil, put the oil into the cinnamon, large ingredients and minced garlic, stir-fry on high heat to give off the aroma; then pour in the main ingredient ribs and fry for three minutes, and then add potato pieces to continue stir-frying; then add the appropriate amount of cooking wine, rock sugar and the right amount of soy sauce, Not only plays a role in coloring, but also makes the taste of the whole dish more abundant; after finishing the coloring, the prepared sauerkraut is evenly spread on the ribs, add an appropriate amount of cold water, the amount of water is completely over the ribs, convenient for a long time of boiling and boiling; boiling over medium heat after putting onions and ginger slices to enhance the taste, while adding soft sticky noodles, and then turning the low heat to braised for about twenty-five minutes, wait until the ribs noodles are all cooked thoroughly, chopsticks can easily poke through the potatoes, braised vegetables to the pot without too much soup, you can turn off the pot, Sprinkle with condiments like green onions and you're done, and this traditional Barmon braised sauerkraut dish is done!
After our detailed introduction, is this dish not very simple to make? So did you learn? When you come to Inner Mongolia, don't forget to try the local delicacy - Ba Meng braised sauerkraut! If you don't come here, don't have to struggle, after learning today's article, you can do it at home. Come with us to taste the special taste from Inner Mongolia, and if you have the opportunity, you must come to Inner Mongolia as a guest!