Sour sauce and white meat

Downstairs I met my neighbor's grandmother, who had a new sour dish and had to give me one. I don't use it when I pack dumplings. I'll make some sour sauce. Acid is a particularly popular winter dish in the Northeast, which is basically cooked in winter, with fresh cabbage fermented by the effects of the Bacillus, salty and soft taste. There are a variety of practices, such as sour sauce fans, sour paste dumplings, soy sauce tofu, etc. The most famous of which is sour sauce. Every time I go to the northeast restaurant and order, the waiter recommends the sour sauce. It's kind of like the old Beijing restaurant's casserole. It's a succulent soup. The sour is a perfect match, and the sour is full of fragrance, which is very refreshing to eat, while the sour is fragrance in the meat. You can also make a garlic juice and use it to eat white meat, and it'll be a little bit more fragrance and greasy! So let's see what we can do about this

Recipe Recommendations

White Chinese cabbage 500G
pork belly 400g
fans 15g
green onions 20g
Jiang 10g
dried chili of 2
aniseed one
cooking wine 10ml
salt 3g
white pepper 1g
peanut oil 10ml
drinking water 1200ml

sour and salty
quick-boiled
three-quarters of an hour
simple

Steps for Sour sauce and white meat

first of all, we have to be ready to make all the foods we need for this dish: 500 g for pickles, 400 g for broccoli, 15g for fans, 20g for onions, 10g for ginger, two for pepper. first, onions are cut into onions, ginger-slice slices, dry pepper chops. the fans are softening water. clean up the bouquet and put it in the casserole, add drinking water 1,200 ml, onions 10g, ginger 10g, big stuff 1 and bring it to the wine 10 ml, and boil the fire and throw it away, so that it can be extracted with chopsticks. cook the soup of five flowers and remove the ginger and the big stuff from it。

Clean up the sour dish and squeeze the extra moisture with a hand. Put it on the board and cut it in a silk spare. Then they shall cut down the scavenging flesh of the cooling flesh into thin pieces。

burning the pan on the stove to the point of burning the palm, pouring into peanut oil 10 ml, burning the fire into the onion, ginger chips and dry peppers, and blowing the sour sauce to the taste of the sour sauce when it turns to the hot。

I'm going to pour the fried sour into the broth before it's boiled, and the fire opens。

Put it in the cut-out meat tablets and put on the lid for 20 minutes。

put in a good fan and bring in salt 3g, white pepper 1g。

It'll turn off the fire as soon as the fan gets softer, the sour sauce will be ready, the sour sauce will be ready, the white meat will not get tired, the supermut。