Stir-fried pork belly with sauerkraut

Overview

Salted vegetables are a specialty over there, and their scientific name is Dongjian. My parents cook a lot every year, making braised pork belly, stir-fried pork belly, fish seasoning...all delicious. But where I work, I can’t buy such authentic Dongjian, so I made a stir-fried pork belly with pickled cabbage.

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• dried chili pepper
• oil
• pork
• sauerkraut
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Wash and chop the sauerkraut; wash and cut the pork into slices. Chop the dried chilies and set aside. If you buy sauerkraut from outside, you must wash it. Firstly, it is more hygienic and secondly, it can remove the salty taste.

   

2. 2 Heat up the oil pan, pour a small amount of oil into the pan, stir-fry the pork belly to remove the oil, add cooking wine, and stir-fry for a while; add dried chili peppers and Sichuan peppercorns and stir-fry.

   

3. 3 Put the sauerkraut in the pan and stir-fry for a while, then add the chicken essence. Sauerkraut is salty, so no need to add salt.