Cinnaise
By VicentaLakin
A sauerkraut in winter. It's beautiful
Recipe Recommendations
- sauerkraut 500G
- pork belly 200g
- fans a
- onion appropriate amount
- Jiang appropriate amount
- Hymie appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- white pepper appropriate amount
- sour and salty
- stewed
- an hour
- ordinary
Steps for Cinnaise
1
Five flowers to wash
2
Put water in the pot, five flowers to cool the pot, with a proper amount of onions, ginger chips, peppers and a small amount of wine, and then turn the fire into a little fire for 30 minutes
3
2-3 sour water cleaning sessions
4
Sour crumbs
5
Pick up a fan and bubble it with warm water
6
I'll put the sour in the casserole, and then I'll put the rice in the fans and warm water
7
After five flowers are dry and cold, cut into thin pieces
8
Put the cut broccoli in the casserole, then pour the previous broth, put a little salt in it, and then turn the fire into a little stew for 30 minutes
9
Get a little white pepper before you get outCinnaise Make Tips
1. For the pickled cabbage, just buy the bagged kind found at supermarkets; that works fine. A 500g bag is very convenient.
2. Do not wash the pickled cabbage too many times; washing it too often will cause the sour flavor to disappear and the texture will be much worse.
3. After the meat is stewed, let it cool down. If your knife skills aren't very good, you can put it in the freezer for a short while after cooling to make it much easier to slice.
4. Since the pickled cabbage contains salt, use less salt.