Sauerkraut Hot Pot

Overview

My favorite winter dish is my grandpa’s specialty, a Northeastern specialty, sauerkraut hotpot, served with soy sauce, garlic, fermented bean curd sauce and rice dry rice. Oops, it’s so full~

Tags

• hot dishes
• aniseed
• frozen tofu
• garlic
• little crab
• msg
• onions
• oyster sauce
• pork belly
• red square
• sauerkraut
• zanthoxylum bungeanum
• ginger
• salt
• shrimp
• soy sauce

Ingredients

Steps

1. 1 Buy two pieces of tofu a day in advance, cut them into small pieces and freeze them. You can also place a large piece outdoors. Wash the pork belly in cold water, then wash it with hot water (60 degrees) two to three times to remove the blood.

   

2. 2 Add water to the steamer, add green onions, shredded ginger, peppercorns, aniseed, sliced pork belly and cook.

   

3. 3 While the pork belly is cooking, wash and shred the sauerkraut, wash it again and squeeze out the water.

   

4. 4 Remove the cooked pork belly from the pot, add sauerkraut and cook. While the sauerkraut is cooking, make the dipping sauce. Mash one head of garlic, three pieces of fermented bean curd, and dilute with appropriate amount of soy sauce.

   

5. 5 After the dipping sauce is made, add salt, MSG, and oyster sauce, cook until the sauerkraut is cooked (those with a weak stomach can wait until it is tender), then add the cooked pork belly, serve, and transfer to the induction cooker.