Sauerkraut meat rolls

Overview

A new way to eat Northeastern traditional sauerkraut, an old dish made new, leaving a fragrant flavor on your lips and teeth, and endless aftertaste!

Prepare a piece of pork belly and home-pickled sauerkraut.
Wash the pork belly and drain it, add aniseed, peppercorns, ginger slices and a red pepper, cook until eight layers cooked, take out and let cool.
Wash the sauerkraut, slice the sauerkraut with a knife, and then cut it into thin strips.
Rinse the cut shredded sauerkraut in water, remove and squeeze out the water.
Wrap the cooked pork belly pieces with plastic wrap and put them in the refrigerator for about half an hour.
Prepare a small dish of minced garlic, chili oil and Maggi fresh soy sauce.
Cut the slightly frozen pork belly into thin slices, and roll the shredded sauerkraut into the pork belly to make a sauerkraut pork roll.
Place the rolled meat rolls on a plate, put them in a steamer, steam them for about 10 minutes, then put them on a plate, top with garlic sauce and minced coriander.