Sour pork stew
By VicentaLakin
The sour pork stew is typical of the north-east, and the sour and broccoli are the best mix, because the sour and sour oils are smoother when they are cooked, and the bouquets are not greasy。
Recipe Recommendations
- northeast Chinese sauerkraut 300 grams
- pork belly 50 grams
- sweet potato vermicelli 80 grams
- onion appropriate amount
- Jiang appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Sour pork stew
1
Half of the northeast sour dish is about 300 grams
2
Cleaning up silk spares
3
- 30 minutes of early immersion of red fries
4
(a) A boiled boiler, which is put in the form of a chowder, which is made transparent, and a ginger emulsion, which is then poured into the sour, which is pumped, with a proper amount of water and a burning fire, and with a small roast for about 10 minutes
5
Put it in a immersed fan, burn it again, and make a little stew for about five minutes
6
If you want, put some chicken out of the pan. We'll warm up early with a casserole。Sour pork stew Make Tips
1. Pork belly should be sliced with the skin on and then stir-fried in the wok to render out excess fat, preventing the dish from being too greasy;
2. I pickled the cabbage myself, so I can eat it with peace of mind. I suggest that if you have time, try pickling some yourself; it's actually quite fun;
3. We Northeasterners prefer using sweet potato vermicelli, commonly known as sweet potato noodles. If you can't find any, try to use vermicelli that is chewy and holds up well during cooking.