Stewed white pork with pickled cabbage

Home-cooked food in Northeast China-stewed white pork with pickled cabbage

The pickled cabbage pickled by my mother is still delicious. Since childhood, my parents are always busy buying cabbage and salt during the autumn harvest. Next, they dry the cabbage, wash the jars, and start to pickle it. In winter, you can eat pickled cabbage stuffed dumplings, stir-fried noodles with pickled cabbage, stewed white meat with pickled cabbage, etc. Later, because of the nitrite, my parents kept healthy and rarely ate pickled cabbage. But now I will never forget the days when I went home every weekend to eat pickled cabbage when I was a child. My mother's pickled cabbage is always so fragrant. Dad and sister always compete to eat the pitiful amount of pork belly...

Writing here, my eyes are moist again ~~

Every time I went home when I was a child, it was really beautiful ~

Recipe Recommendations

sauerkraut appropriate amount
white meat appropriate amount
onion appropriate amount
Jiang appropriate amount
octagonal appropriate amount
cinnamon appropriate amount
pepper appropriate amount

spiced
quick-boiled
ten minutes
simple

Steps for Stewed white pork with pickled cabbage

Remove the pickled cabbage and soak it in clear water. After soaking, squeeze dry.

Tear it into thin slices and then cut it into thin threads.

After slicing the silk, squeeze dry the water with your hands.

Pour oil into a wok and heat it over high heat. When 70% of the oil is hot, add pickled cabbage and stir fry for about 3 minutes and stir thoroughly.

Pour clear water into the pot, cut the pork belly into large pieces and place it in clear water, heat over high heat and bring to a boil, remove the floating foam, add green onions, pepper, star anise, ginger slices, and cinnamon, turn to low heat and cover and cook for about 40 minutes. Like, use chopsticks to smoothly penetrate the whole meat, and keep the soup in the pot after removing the meat.

Remove the meat and keep the soup in the pan.

Cut the meat into slices when it cools a little.

Add the freshly cooked meat soup onto the surface of the pickled cabbage, cook over high heat for three minutes, and then add the meat slices.

Cover and simmer over medium heat for 15 minutes. Add a small amount of salt to taste before serving the pan.