Stewed Crispy Pork with Sauerkraut
Overview
My mother-in-law uses mustard leaves and mustard knots to make sauerkraut. She must first remove the old leaves and stems that cannot be chewed, then dig out the mud pits and fibrous roots on the mustard knots, wash them with clean water, and then cut the leaves into small sections with a knife. Use a wiper to clean the mustard knots. Grate the shreds, mix them well, put them layer by layer in a large vat and tamp them with a rolling pin. Finally, press a big stone on top of the dish, add raw water to soak it and marinate it, store it in a sealed container, and let the dish ferment in a cold environment. After thirty days, it's done. When the temperature drops, the sauerkraut needs to be removed from the tank through the ice. This method is called raw pickling.
Tags
Ingredients
Steps
-
A bowl of mustard greens and sauerkraut, an appropriate amount of fried crispy pork, an appropriate amount of onions, ginger, garlic, and green and red peppers.
-
Heat the pan with cold oil, put a little more oil in the pan than usual for cooking, and stir-fry the onions, ginger, garlic, green and red peppers.
-
Add the sauerkraut and stir-fry for a while.
-
Add the crispy pork and stir-fry evenly.
-
Add a bowl of water.
-
Add appropriate amount of five spice powder.
-
Add an appropriate amount of salt, bring to a boil over high heat, and simmer for a while, but do not let the water simmer dry.
-
Remove from the pan. Vermicelli, tofu, and pork belly can also be added to the sauerkraut, which is also very delicious.
