Sichuan white pork
By WallaceWard
Ingredients: salt,sauerkraut,MSG,ginger slices,onion,cinnamon,aniseed,geranyl,white meat
Recipe Recommendations
- sauerkraut discretionary
- white meat discretionary
- cinnamon a
- aniseed two pills
- onion two-stage
- ginger slices two or three slices
- salt a little
- MSG a little
- geranyl two pieces
Steps for Sichuan white pork
1
I bought the meat before, cooked it, put it in the refrigerator, and took it out in the morning to defrost and slice it in the microwave.
2
Prepare: cinnamon, fragrant leaves, aniseed, salt, monosodium glutamate, onion, ginger,
3
Wash the pickled cabbage (I bought the bagged Maya pickled cabbage) and control the moisture.
4
Add water to the pot, add the seasonings and pork belly slices, and bring to boil over high heat, and simmer slowly.
5
Put more oil in the pan, warm it up, add sauerkraut and stir-fry.
6
Stir fry for three to five minutes, add a little bit of soy sauce and light soy sauce to color the pickled cabbage. After coloring, continue to stir-fry for a few minutes until the pickled cabbage feels a little dry. Turn off the heat, put the pickled cabbage into a saucepan and simmer slowly over low heat. It's better for a longer time. The pickled cabbage has no raw flavor, but the soup is stronger.
7
Time was tight in the morning, so I only cooked it for more than 20 minutes, but the taste was enough. All the dishes served at noon in the morning have been settled, hehe.