Stewed pickled cabbage
This dish is golden and attractive in color and aroma. It is an excellent dish for festivals, gatherings of friends, and family reunions.
Recipe Recommendations
- pig bones appropriate amount
- sauerkraut appropriate amount
- potatoes appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
Steps for Stewed pickled cabbage
1
Add a little lard first, heat the oil, add the fat slices. After consuming the oil from the dried meat slices, add directly into the pig bones (the amount of oil does not exceed a quarter of the bones), and leave the meat slices in the pan.2
Add appropriate amount of Zanthoxylum bungeanum and aniseed flour, and stir fry the pork bones until the surface of the pork attached to the bones changes from red to brown-gray cooked meat color (do not have to be completely fried).3
At this time, add the ingredients prepared in a small bowl in advance. The details are as follows. Cut a quarter of the onion and slice 4 cloves of garlic, place them in a bowl, add appropriate amount of salt and soy sauce, and the ingredients are finished.4
Add water to the pan until it reaches the pork bones, cover the lid, and simmer over low heat for half an hour.5
Spread the chopped potato pieces (3 cm square) on the pork bones and simmer for 10 minutes.6
Transfer the potato pieces to one side of the pan and spread the shredded cabbage onto the other side of the pan (after the cabbage and potatoes are mixed, the sour juice will make the potatoes difficult to stew).7
Depending on personal taste, simmer over low heat for a period of time, usually for about 20 minutes, and both pickled cabbage and potatoes can reach a soft taste.8
When taking out of the pan, use a shovel to mash the soft potatoes, stir the pork bones, sauerkraut, and potatoes. The aroma is overflowing, and the golden after-stew of sauerkraut shines on the scene.