#为家菜爆灯# Pickled cabbage boiled with white meat
Ingredients
- Big bone 1 bone
- Pork belly 300g
- Sauerkraut 1 piece
- Onion 30g
- Ginger A piece
- Fragrance leaves 3 pieces
- Anise 2 pcs
- Zanthoxylum bungeanum More than ten grains
- Cinnamon 1 piece
Steps
1. One sauerkraut bought from the market
2. Get a big stick bone and ask the butcher to chop it into two sections
3. Clean the pork belly
4. Cut the green onion and ginger into a knife, and set aside bay leaves, star anise, cinnamon, and peppercorns
5. Put the seasoning into the seasoning net
6. Blanch the big stick bones and pork belly in a pot to remove the fishy smell
7. Cut the sauerkraut into thin slices with a blade
8. Stack the sliced sauerkraut together
9. Cut into thin strips, the thinner the better.
10. Chopped shredded sauerkraut
11. Heat the cold oil in a pan, add onion, ginger, star anise, bay leaves, cinnamon, Sichuan peppercorns, and saute until fragrant
13. Cook the six-mature pork belly and large stick bones and take them out
14. Put the big stick bones into the sauerkraut
15. Add hot water to cover the sauerkraut
16. Dry pork belly
17. Cut into slices
18. After the sauerkraut is stewed, add the sliced meat. After stewing for a few minutes, turn off the heat. (Because sauerkraut itself has a salty taste, you can season it with salt according to your own taste.) When eating, you can just dip the chive flowers and fermented bean curd into it.
Tips
- Because sauerkraut eats oil, it is best to cook it with large bones, so that the stewed sauerkraut will be delicious.
