Sauerkraut and white meat

Overview

Three famous dishes in the Northeast: chicken stewed with mushrooms, pork stewed with vermicelli, and pickled cabbage braised with white meat. Among them is pickled cabbage and white meat. The white meat is fat but not greasy, and the sauerkraut is fresh, tender and crispy. The soup is thick, the meat is rotten, and the vegetables are sour and tasty. Pickled cabbage is an important preservation method for cabbage in the north in addition to cellar storage. The large stoneware vat is at least nearly two feet in diameter, and with a height of more than one meter, it is really the largest among ordinary people. In recent years, I have been buying packaged sauerkraut in supermarkets, and I always feel that it has a little less flavor than the sauerkraut in the big vat that was as tall as me when I was a kid - the taste of memory.

Tags

• hot dishes
• home cooking
• cinnamon
• cooking wine
• lilac
• nutmeg
• onions
• pork belly
• sauerkraut
• star anise
• fans
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Ingredients: 500g pork belly, 400g pickled cabbage, 100g vermicelli, star anise, cinnamon, cloves, bay leaves, nutmeg, salt, cooking wine, a little green onion and ginger.

   

2. 2 Wash the pork belly, put it into a pot, add enough water and boil over high heat until no more blood foam is precipitated. Take out the pork belly, rinse it with cold water, and scrape off the oil on the skin with a knife. Return to a pot of water and bring to a boil, then add green onions, ginger and spices, reduce to medium-low heat and simmer for 40 minutes

   

3. 3 Remove and let cool, reserving the broth. After the pork belly is cooled, cut into large pieces 7cm long and 0.3cm thick

   

4. 4 Slice pickled cabbage into two to three layers

   

5. 5 Cut the top knife into thin strips. This process is very important. When entertaining guests at home, it would be very shameful if you get a knife or thick pickled cabbage shreds.

   

6. 6 Rinse the sauerkraut repeatedly with clean water. Until only the light and pure sour taste remains in the dish

   

7. 7 Washed sauerkraut is not fished out, but picked out by hand

   

8. 8 Soak the vermicelli in cold water to soften it

   

9. 9 Pour the sauerkraut broth into the prepared broth pot, bring to a boil over medium heat and simmer for half an hour. Add the pork belly slices and simmer for a while, then add the vermicelli. After the vermicelli is cooked, add salt according to taste and serve in the pot. It can be served with garlic sauce or chili oil and a bowl of white rice. It is a hot soup dish that goes well with rice.