Blanched white pork with pickled cabbage
By ArdithBeer
Ingredients: chicken essence
Recipe Recommendations
- sauerkraut 800g
- pork belly 500g
- oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sour and salty
- stewed
- three-quarters of an hour
- ordinary
Steps for Blanched white pork with pickled cabbage
1
Wash pickled cabbage and squeeze dry;
2
Use a knife to slice it horizontally into thin slices and pull it to the end of the cabbage. Generally, one pickled cabbage can slice three slices;
3
Make it very thin;
4
Stack the slices of pickled cabbage in oblique piles;
5
Cut into thin shredded cabbage with a knife;
6
shredded pickled cabbage;
7
Put the pork belly in cold water into a pot and add the spring onion, ginger slices, and aniseed; open the pot and boil to remove the blood foam. Don't do it, boil the meat until 7th ripe and remove it for later use;
8
Put the oil in the pan, add the onion and shredded ginger and stir-fry until fragrant;
9
Add the shredded pickled cabbage and stir-fry it to remove the astringent taste of the pickled cabbage; you can also put it into the pot and cook it directly without going through this process. Personally, I think the pickled cabbage made in this way is delicious.
10
Put the stir-fried cabbage into the meat boiling pot; simmer for about 30 minutes;
11
Slice the cooked meat into thin slices for later use;
12
Put the cut meat slices into the pan again, simmer over medium to medium heat for 5 minutes, season before taking out the pan, add salt, and a little soy sauce with chicken essence (just a little bit will be enough, the color will darken, and the pickled cabbage will not look good);
13
Isn't it very tempting? The pork belly is delicious when dipped in water, and it melts immediately in the mouth and is not greasy at all. The excess oil has been boiled out, and the pickled cabbage soup is extremely delicious and refreshing.Blanched white pork with pickled cabbage Make Tips
1. Sauerkraut is very oily. It is best to cook it with a big stick bone. I didn't prepare it at home, so I only used pork belly, but it was also very fragrant. 2. Be sure to stew it until it is done. It will not taste good for a short time and will become a little astringent;3. Stew it more at a time, the more the cabbage is stewed, the more delicious it will be.