Sour casserole from the northeast
By VicentaLakin
Recipe Recommendations
- sauerkraut 500 grams
- pork belly 500 grams
- onion 2 length
- Jiang 1 block
- pepper 1 spoon
- aniseed one
- salt 3 spoons
- MSG 3 spoons
- salty and fresh
- stewed
- half an hour
- simple
Steps for Sour casserole from the northeast
1
As planned, the precipitine is put in the box. Onion slices, ginger slices, ready。
2
I'm lazy, so I bought a ready-made yogurt. They can also buy sour vegetables to come back to their tablets and then cut them off。
3
Five bouquets cut, a little thicker than that, so it tastes better。
4
Put less oil in the pot
5
It's a little dry when it smells。
6
Add 2-3 times more water than the food, then burn it and pour it into the boiler
7
Join the ginger and pepper box。
8
After the pot, five flowers. Ten minutes for salt, twenty minutes for spicy。
9
It's really goodSour casserole from the northeast Make Tips
I have tried many ways to make sauerkraut, and this is definitely a classic. The key points are: 1/ The sauerkraut must be squeezed dry before going into the pot so it can absorb the oil rendered by the pork belly. 2/ The pork belly must be added raw!! (PS: Many people fry the meat first; that makes the meat hard and the oil fries out, making the sauerkraut taste bad.) 3/ Use very little oil when stir-frying the sauerkraut, otherwise the stewed sauerkraut will be too greasy to eat