Sauerkraut, Pork and Potato Stew
Overview
This dish has become very popular in my family recently. I stew a pot of soup for lunch without leaving any soup. It’s so delicious that I can’t stop eating it. Have you ever tried the favorite stew of Northeastern people, sauerkraut, pork and potatoes? So delicious! The sauerkraut is crispy, the pork is fragrant but not greasy, and the shredded potatoes are crispy but not floury. They are refreshing and appetizing, and even the children can't get enough of them.
Tags
Ingredients
Steps
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For home-pickled sauerkraut, take half a sauerkraut and rinse it repeatedly, cut it into shreds and rinse it again to remove the water.
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potatoes, peeled, washed and shredded, do not use a grater to grate them, as they are too thin and will not taste good.
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Add an appropriate amount of oil to the wok, sauté the five-spice powder and green onions and ginger until fragrant, add the fatty pork slices and stir-fry until the oil is released, the pickled cabbage will be fragrant, fragrant but not greasy.
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Add sauerkraut and stir-fry.
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The sauerkraut should be fried thoroughly until there is no moisture.
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Add appropriate amount of water and add potato strips at this time. Bring to a boil over high heat and simmer over medium heat. You can stew it safely. The potato strips will not be stewed, but will have a particularly crispy texture.
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Reduce the juice over high heat, add salt and a little light soy sauce to taste. If you like spicy taste, add some chili oil and don’t take away all the soup. The soaked rice is especially delicious.
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When it came out of the pot, the whole family devoured this huge bowl of pickled cabbage, pork and potato shreds.
