Northeastern Sauerkraut and Braised White Pork
Overview
I really like Northeastern sauerkraut after eating it in the Northeast, but it is really difficult to eat this dish after returning to Chongqing. Fortunately, you can buy everything in supermarkets now, and you can eat it whenever you want. However, the price is definitely more expensive than that in the Northeast, and the taste is still the same. Northeastern sauerkraut loves oil, and it goes perfectly with the fat and thin pork belly! The pork belly encounters natural lactic acid and becomes tender, smooth, fat but not greasy. The highlight is this soup, which is sour and appetizing. It is really appetizing to drink in the hot summer, provided that you have to eat it in an air-conditioned room! ~~
Tags
Ingredients
Steps
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Main ingredients: Northeastern pickled cabbage, pork belly
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Pork belly cut into thin slices
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Soak the sauerkraut in water for 15-20 minutes, squeeze out excess water, and break it up for later use
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Heat the oil in a pan, add the onion and ginger and saute until fragrant
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Reduce heat to low and add pork belly slices
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Fry until the meat slices are slightly curled and turn white, add the pickled cabbage and stir-fry
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Then transfer it to a casserole and add an appropriate amount of water. Bring to a boil over high heat, then turn to medium heat and simmer for 10-15 minutes. Add an appropriate amount of salt and chicken powder
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When eating, be sure to prepare some minced garlic and soy sauce for dipping
