Crispy Pork in Sour Soup

Overview

Since October 1st, my family has not bought any more pork because my daughter can’t eat it. She coughs when she eats it. She naturally doesn’t eat it anymore because she’s not used to it. It’s good. She eats a lot of mutton and eats it in different ways. Fortunately, her daughter likes it very much. I have made this short crispy pork in sour soup many times, and it has never become salty. It is very delicious. The acid of the sauerkraut neutralizes the greasiness of the crispy pork. It is also a semi-soup dish, which is suitable for this season.

Tags

• hot dishes
• common dishes
• chinese cuisine
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• crispy pork
• garlic sprouts
• kimchi
• light soy sauce
• lotus root
• onions
• pickled ginger
• potato starch
• soak millet pepper
• star anise
• stock
• yellow cabbage
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Cut carrots and lotus roots into thick strips, cut some green onions into sections, and slice ginger.

   

3. 3 Take a large bowl, arrange the crispy pork, green onion slices, ginger slices, fennel and cinnamon, and put carrots and lotus root strips on top.

   

4. 4 Add two spoons of stock and steam for half an hour.

   

5. 5 Chop the pickled cabbage, mince the millet pepper, mince the ginger and green onion, chop the garlic sprouts, cut the dry red pepper, and shred the yellow cabbage.

   

6. 6 Steamed crispy pork.

   

7. 7 Pour oil into the wok and sauté the dried chilies until fragrant.

   

8. 8 First stir-fry the chopped green onion, ginger, millet and pepper until fragrant, then add the pickled cabbage and stir-fry until fragrant and sour.

   

9. 9 Add a bowl of stock and bring to a boil.

   

10. 10 Pour in cabbage.

    

11. 11 Season with salt, soy sauce and pepper, mix a bowl of potato starch water, and add gravy.

    

12. 12 Pour the pickled cabbage soup into a deep plate, pour the steamed crispy pork into the soup, pour a spoonful of sour soup over the meat, add chopped garlic sprouts and drizzle with peppercorn oil and serve.