【Liaoning】Sauerkraut with white meat
Overview
I am from Liaoning, Northeast China. During the Chinese New Year, an indispensable dish for banquets is sauerkraut stew, and the meat must be fatty, so that the stewed sauerkraut will be more fragrant and delicious. Because there is more fat in the meat (if you like lean meat, you can put more in it), so the locals call it pickled cabbage and white meat. There are many ways to eat it, including hot pot, casserole, and wood stove. Modern homes usually use my method. Foodies who want to eat a lot of meat can come to our Liaoning, we guarantee you a good meal. When pigs are slaughtered in the countryside, you can eat the whole body of the pig, even the blood sausage. Hahaha, Liaoning is really great:
Tags
Ingredients
Steps
-
Wash and shred the sauerkraut and set aside
-
Change the water from the pork several times to remove the blood.
-
Add pork to cold water, add appropriate amount of Sichuan peppercorns, star anise, cinnamon, cooking wine, onion and ginger, cook the meat until halfway done, take it out and remove the foam from the soup.
-
Squeeze out the excess water from the sauerkraut and add it to the broth.
-
The cooked meat is left to cool
-
Cut the meat into large pieces (Northeastern people are generous and eat large pieces of meat)
-
When the sauerkraut is stewed, add a big chunk of old soup. It tastes really great. If you don’t have it, don’t add it.
-
Continue to cover the pot and stew the sauerkraut
-
When the sauerkraut is half cooked, add sliced meat and an appropriate amount of salt as shown in the picture (Northeastern people usually stew a large pot. When eating, put the casserole on medium heat. The sauerkraut is simmered, the more delicious it will be)
-
Continue to cover the pot and simmer
-
When the vegetables are cooked, turn off the heat and add chicken essence
-
Put it on a plate and dip it in garlic sauce (made from soy sauce and minced garlic). It tastes awesome.
