As an authentic northerner, my favorite dish in winter is sauerkraut, from childhood to adulthood. When I was a child, it was because there were no other vegetables except Cabbage in winter, and now although there are all kinds of vegetables in the supermarket, most of them are anti-seasonal vegetables, such as tomatoes, cucumbers, etc., and I always feel that the taste is not right, and I don't like to eat them. So even now, my main vegetables in winter are Chinese cabbage and sauerkraut.
A few years ago, eating sauerkraut was bought in the morning market, and I heard that many of them were instant sauerkraut, which was very sour and tasted incorrect. It is said that some of them are still sauerkraut in the pit, and the health situation is worrying. So since I learned to pickle sauerkraut in canned bottles, I haven't been out buying sauerkraut for years. Pickled sauerkraut, clean and hygienic, pure taste, belongs to slow fermentation, and do not have to worry about the problem of nitrite. Today, I will make a pork belly stewed sauerkraut noodles with my own pickled sauerkraut. Really ordinary people's home cooking, from snacks to dishes that have not eaten enough.
【Ingredients】: sauerkraut, pork belly, vermicelli
【Ingredients】: Green onion, ginger
【Seasoning】: salt, soy sauce, cooking wine, chicken essence, peanut oil
——【Cooking method】:——
(1) The sauerkraut pickled in a canned bottle has been more than a month old and can be eaten. Take it out and use it directly, because it has been washed before marinating.
(2) Wash a small piece of pork belly and cut into thick slices. To make this dish, you must use pork belly, and it is not delicious to use pure lean meat.
(3) Wash a small slice of green onion and a small piece of ginger, cut the green onion into sections and slice the ginger.
(4) Prepare another star anise and a few peppercorns.
(5) Heat the peanut oil, then add star anise and peppercorns and fry them until fragrant.
(6) Add pork belly and fry until it changes color.
(7) Add onion and ginger and stir-fry until fragrant.
(8) Add sauerkraut. Stir-fry well. Season with a 1 tablespoon of soy sauce and 1 tablespoon of cooking wine. Sauté the sauerkraut in a pan for 3 to 5 minutes. Let the sauerkraut volatilize the sour gas. This is the key to whether the stewed sauerkraut is delicious or not, and the sauerkraut must be sautéed in oil before stewing.
(9) Add an appropriate amount of water, the water should not be over the sauerkraut. Add a small spoonful of salt to taste. Put the fans inside again. Cover the pot. Simmer for ten minutes.
(10) Add a small spoonful of chicken essence to taste. Stir-fry evenly and serve. Be careful not to fry the soup dry, this dish must have a moderate amount of soup to be delicious, because it is a semi-stew.
Authentic farmhouse pork belly stewed sauerkraut noodles are ready. This dish is truly the taste of childhood. I haven't eaten enough in years.
【Tips】:
(1) I use fine vermicelli strips, and I don't need to soak them in water in advance. If you use wide powder, you should soak the noodles in advance to soften.
(2) The following is the dosage of large spoons and small spoons mentioned above for your reference.
【Tips】:
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