This issue of the guide: it is cold, northeast people love to eat sauerkraut hot pot, soup fresh appetizer, look at it drooling, fragrant and relieved
Winter is cold, and it is the season to eat hot pot, hot pot generally refers to the pot as a utensil, with a heat source to burn the pot, with water or soup to boil all kinds of food cooking methods, its characteristics are while cooking while eating, or the pot itself has a thermal insulation effect, when eating food is still steaming, eating hot, warm and nutritious.
In the winter, the most popular hot pot of northeasterners is the sauerkraut hot pot, which is a traditional Manchu dish in the northeast region. Sauerkraut is pickled with Chinese cabbage, slightly sour and refreshing, the northeast sauerkraut white meat hot pot, also with copper charcoal hot pot, the best bone broth as the bottom of the pot, the sour cabbage is cut into strips and put into the pot to cook, eight ripe white meat cut into thin slices under the pot to eat, cooked with sauerkraut, fat but not greasy, eat mellow. The soup is fresh and appetizing, and I drool when I look at it.
This chopsticks go down, the mouth unconsciously comes up with sour water, fragrant and relieved, in the cold and windy night outside the house, the family eats their own sauerkraut hot pot, not to mention how refreshing. The following is a sharing of the home-cooked recipe of Northeast sauerkraut hot pot:
【Northeast sauerkraut white meat hot pot】Required ingredients: Northeast sauerkraut, pork belly, oysters, blood sausage, vermicelli, frozen tofu, green onion, ginger, cooking wine, peppercorns, large ingredients, shrimp skin, salt,
Procedure steps:
1. Scrape the skin of the pork belly, add water to the pot, add cold water to the pork belly, bring it to a boil over high heat, skim off the floating foam, add green onion, ginger slices, peppercorns, large ingredients, cooking wine. If there is a large bone stick in the soup, the big bone stick has bone marrow, and the taste of the soup is more fragrant.
2. Bring the soup to a boil on high heat, turn to medium-low heat, continue to cook for half an hour, after the time, fish out the pork belly to cool, and fish out the onion, ginger, garlic, peppercorns, and large ingredients. In this way, the soup base of the shabu-shabu is ready.
3. During the period, peel off the sauerkraut leaves, put the thicker part of the vegetable, use a blade, cut the sauerkraut into thin pieces, and then cut the sauerkraut into thin wires with the top knife, cut the sauerkraut shreds, put it in water, depending on the acidity of the sauerkraut, wash it 1-2 times, fish it out, and put the sauerkraut shredded water to use.
4. The noodles are soaked in warm water in advance, the oysters are cleaned up, and the frozen tofu does not need to be thawed.
5. Cut the cold pork belly into slices and the blood sausage into thick slices.
6. Pour the soup into a multi-purpose cooking pot, add the chopped sauerkraut shreds, add the salt and shrimp skin.
7. Turn the blender heat button to the high heat gear and cook regularly for 20 minutes. The blender starts working.
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8. After the time, open the lid, you can put a variety of ingredients into the shabu, the blood intestine heating time can not be too long, heat it up, otherwise the taste is not tender. Dip with garlic sauce and you're good to go.
Tip: Hot pot soup base, with pork belly and large bone sticks, or cooked with backbone, taste better, soup fragrant. Sauerkraut should be cut with a knife and the silk should be cut thinly.
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