How to make pork stew and sauerkraut in detail

Sauerkraut pork stewed vermicelli is to slice pork belly and stir-fry it with sauerkraut, add water to stew it into soup, add sweet potato vermicelli and cook it softly, that is, sauerkraut pork stewed vermicelli. Ingredients Ingredients: pork belly (200 grams), sauerkraut (150 grams), sweet potato vermicelli (100 grams), green onions (half a root), ginger (2 slices), Sichuan peppercorns (1 tablespoon) Seasoning:

Oil (3 tablespoons), salt (1 4 tablespoons), chicken broth (1 3 tablespoons) Cooking method 1. Wash the pork belly and cut it into thin slices; Cut the sweet potato vermicelli in half and soak it in water until soft; Pat the green onion and cut it into sections, and slice the ginger. 2. Heat 1 tablespoon of oil, pour in the pork belly and stir-fry until the oil comes out, put the pork belly, pour out the remaining oil in the pot, and wash the iron pot. 3. Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry over low heat until fragrant, remove the Sichuan peppercorns and discard, add ginger slices and green onions and stir-fry until fragrant, pour in the pork belly and pocket evenly.

4. Pour in the sauerkraut, stir-fry with the ingredients in the pot, and stir-fry until the sourness is overflowing. 5. Pour in 2 bowls of water and stir well, cover and bring to a boil over high heat, change to low heat and simmer for 5 minutes. 6. Add the sweet potato vermicelli and mix well, continue to cook over low heat for 5 minutes until soft, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken powder to taste, and then remove from the pot.

Chef's tips 1, the pork belly should be evenly fattened, if you feel too soft and difficult to cut, you can put it in the refrigerator to freeze it slightly, or blanch it with boiling water, so that it will be easy to cut. 2. The pork belly should be sliced with the skin, and then the excess oil should be stirred out of the pot to avoid the finished dish being too fatty. 3. Sauerkraut and pork belly are the best match, because sauerkraut likes oil, and it will be smoother and smoother after stir-frying, and the pork belly will not be too greasy.

4. It is recommended to use Northeast sauerkraut to enter the dish, if you can't buy it, you can replace it with ordinary sauerkraut. Northeast sauerkraut is made with pickled Chinese cabbage, Chaozhou salted sauerkraut is mustard greens, and Sichuan pickled cabbage is made with short-legged cabbage.

Cut the sauerkraut and blanch or boil it in boiling water. Pork cut. Put it in the pot and add soybean oil, and add the prepared green onion and ginger ingredients after the aroma.

Seasonings such as salt. Stir-fry. Add the sauerkraut to remove the water, stir-fry and add the soup.

Cover the pot. After opening for a while, add MSG and pour into the container. Enjoy.

The practice of sauerkraut pork stewed vermicelli is detailed in the cuisine and efficacy: Northeast cuisine Sauerkraut pork stewed vermicelli production materials: Ingredients:

Pork belly, sauerkraut, red lettuce powder, green onions, ginger, pepper Chinese cabbage, about 1 and a half pounds of weight, wash the Chinese cabbage and dry the water vapor, then shredded, put it into a large fresh-keeping bag, then add a spoonful of salt and a spoonful of vinegar, mix well, slightly marinate for a few minutes, tie the bag tightly, knead the cabbage vigorously until the water is squeezed out, do not pour out the cabbage water, directly put the cabbage in the original bag after the water, put it in the refrigerator, and then open it after a week, and the delicious sauerkraut will appear in front of you. Teach you how to make sauerkraut pork stewed vermicelli, how to make sauerkraut pork stewed vermicelli delicious 1. Stir-fry the pork belly first, put ginger slices, peppercorns, green onions and an appropriate amount of water in the pot, boil the pork belly for about 10 minutes after the water is boiled, pick up the slices after the meat is cooked, and keep the broth for a while. 2. Add the bottom oil to the casserole, stir-fry the green onion and ginger slices after heating, slightly burst the oil under the pork belly slices, fry the sauerkraut, add the broth, pause, add the soaked soft red lotus powder, turn to medium heat, add salt to taste, stew, pour hot oil and start the pot.

The practice of pork stewed vermicelli is detailed in the cuisine and efficacy: Northeast cuisine Pork stewed vermicelli production materials: Ingredients:

500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander. Excipients: cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, ingredients, cinnamon, green onions, ginger.

Teach you how to make pork stewed vermicelli, how to make pork stewed vermicelli to be delicious 1. Burn the pork with fire to remove the hair on the skin, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander and control the oil. 2. Soak the vermicelli in warm water, wash and soak until soft for later use; Wash the cabbage leaves and cut them into 8 cm long pieces; Chop the coriander; Put the peppercorns, ingredients, and cinnamon into a gauze bag, and tie the bag tightly for later use. 3. Put the pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, green onion segments, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until ripe, add cabbage segments, add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl out of the pot and serve them.

Stir-fry the meat first in the water, and add sauerkraut.

1. Main ingredients: The meat is pork and sauerkraut killed on the same day, as long as the stems do not have leaves, potatoes.

2. Seasoning: 6 grams of salt, 2 star anise, 10 peppercorns, 1 cinnamon, 2 bay leaves.

3. Pork pot under cold water, water should be as sufficient as possible, boil and turn to low heat until the pork can be pierced with chopsticks without bleeding.

4. Wash the sauerkraut, squeeze out the water, and cut off the roots.

5. Remove a piece of vegetable gang.

6. Slice a flat slice from the top third of the vegetable gang.

7. Pull it up into a thin slice and repeat it twice to divide the dish into three to four thin layers.

8. After the slices are ready, stack them together, pile up about 6 vegetables, and cut them into thin strips.

9. Squeeze out excess water.

10. Cool the cooked meat slightly after taking it out.

11. Cut into large thin slices.

12. Remove the foam from the soup of the boiled meat and add the shredded sauerkraut.

13. Add the pork slices again.

14. Add Sichuan pepper, spices, bay leaves, cinnamon and a little salt, boil and turn to low heat for more than half an hour.

1. Raw materials: 250 grams of tenderloin, 250 grams of cooked pork belly, 1 bag of sauerkraut, 50 grams of shuifa fungus, 10 grams of pickled pepper shreds, ginger slices, green onions, bean paste, refined salt, cooking wine, monosodium glutamate, sugar, dry starch, fresh soup, and salad oil.

2. Yard Qing accessories: green onion ginger, big ingredients, chili, salt, chicken essence.

3. Ingredients: sesame paste, fermented bean curd, chili oil, sugar, sesame, chicken essence vinegar.

4. Cut the tenderloin into thick slices, put it into a bowl of Chibu, add refined salt, monosodium glutamate and pepper and mix well, marinate for about 10 minutes, then dip the dry starch evenly, put it on the vegetable pier and hammer it into thin slices, and then cut it into small pieces for later use; Cooked pork belly cut into thin slices 5 cm long and 3 cm wide; Shred the sauerkraut and boil it in a pot with the water fungus.

5. Put the pot on the heat, pour in the salad oil to heat, put in the ginger slices and green onion segments and stir-fry until fragrant, then add the pickled pepper shreds and bean paste and fry well, add sauerkraut, fungus and pork belly and stir-fry well, add cooking wine, mix with fresh soup, stew for about 5 minutes, put in the tenderloin slices and stew, add monosodium glutamate, and put it into the soup, and it is ready.

Materials:

Tenderloin, cooked pork belly, sauerkraut, shuifa fungus, shredded pickled pepper, ginger slices, green onions, bean paste, refined salt, cooking wine, fresh soup.

Steps

1.Cut the tenderloin into thick slices, put it in a basin, add refined salt, monosodium glutamate, pepper and mix well, marinate for about 10 minutes, then dip the dry starch evenly, put it on the vegetable pier and hammer it into thin slices, and then cut it into small pieces for later use; Cooked pork belly cut into thin slices 5 cm long and 3 cm wide; Shred the sauerkraut and cook it in a pot with the water fungus.

2.Put the pot on the heat, pour in the salad oil to heat, put in the ginger slices and green onion segments and stir-fry until fragrant, then add the pickled pepper shreds and bean paste and fry well, add sauerkraut, fungus and pork belly and stir-fry well, add cooking wine, mix in the fresh soup, stew for about 5 minutes, put in the tenderloin slices and stew, add monosodium glutamate, put in the soup from the pot, and it is ready.

Sauerkraut is made through a pickling process called lactic fermentation, which is similar to the traditional (unheat-treated) method of making pickled cucumbers and pickles. Chop the cabbage, sprinkle with salt, and ferment. Fully cured sauerkraut is stored in an airtight container at 15°C (60°F) or lower for several months.

Although these treatments can extend storage life, they do not require refrigeration or pasteurization.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. Let's follow me to see how to make sauerkraut stew! Hope it helps.

Step 1

Prepare to dice the onion, crush the garlic and chop the ginger for later use.

Step 2

Wash the sauerkraut and cut it into thin strips for later use.

Step 3

Clean and slice the pork belly and set aside.

Step 4

Step 5

Pour the sauerkraut into the pan, stir-fry a few times, and add boiling water to the pan.

Step 6

Enlarge the ingredients and cooking wine, simmer over high heat, turn to low heat and simmer for 40 minutes, then you can remove from the pot.

Step 1

1. Wash the pork belly and scrape the skin with a knife'Dirty.

2. Green onions, ginger slices, star anise, Sichuan pepper, bay leaves, and cinnamon are all ready.

3. Put all the seasonings into the pot, cook the cooking wine, add salt, and taste. Cook the pork belly.

4. Pick out the boiled pork belly with chopsticks and put it on the cutting board.

5. Cut into small thin slices.

6. Soak the vermicelli in warm water.

7. Put the sauerkraut in a pot and wash it several times with water.

8. Wash the sauerkraut and squeeze out the water by hand, put it in a pot and simmer for 20 minutes.

9. Then put the cut meat slices into the pot and simmer for 5 minutes, then put in the vermicelli and stew it to get out of the pot, and put in the chicken essence before cooking.

Tips:

The stewed sauerkraut must be simmered over low heat, so that the stewed sauerkraut is delicious.

Materials

500 grams of pork belly.

Sauerkraut 500 grams.

Ginger a little. Ingredients: A little.

A pinch of peppercorns.

A pinch of green onions. A little monosodium glutamate.

Garlic sauce

Step by step. 1. Wash the pork belly and boil it in water to remove the blood foam.

2. Change the water and bring to a boil, add ginger slices, a little spice and Sichuan pepper (a little bit is good, but it is not delicious if you have more sauerkraut).

3. Cook until medium-rare.

4. Add sauerkraut and continue to simmer until the sauerkraut is cooked, the pork belly is soft and rotten, add green onions and a little monosodium glutamate.

5. Finely chop the garlic, add soy sauce and make garlic paste.

6. Slice the pork belly, put it away, soak it in the hot soup, and you're ready to go!

Tips:

1. Add a little bit of ingredients, peppercorns and monosodium glutamate, and more will be less sour. Don't add garlic to the soup, make a garlic sauce and dip it in meat.

2. The whole piece of pork belly is cooked and then sliced, it is not greasy, but more fragrant. The meat is really tender and the soup is sour!

The preparation of sauerkraut stew is as follows:

Spare ingredients: 1000 grams of sauerkraut, 700 grams of pork belly, 5 cloves of garlic, 1 green onion, appropriate amount of soy sauce;

Production process: The first step, the pork belly is as fat as possible, cut into slices, take out an appropriate amount of sauerkraut, soak it in clean water for 5 minutes, rinse the sauerkraut with running water, squeeze out the water, and cut it into thin strips;

The second step, peel the garlic and cut it into garlic slices, wash the green onions and cut them into small pieces, add cooking oil to the wok, heat it, put in the pork belly slices, stir-fry over low heat, and stir-fry it until the oil comes out;

The third step, when the pork belly is fried until slightly browned, cook a little cooking wine to remove the smell, after stir-frying, put the onion and garlic together, add an appropriate amount of water, boil it over high heat, turn to low heat and simmer for a while, 10 minutes;

The fourth step is to put the sauerkraut in the pot, turn to high heat and boil again, add salt to taste, and then add a little soy sauce, don't put too much or it will turn black, continue to simmer for a while over low heat, and stew the sauerkraut until it is soft;

In the fifth step, I spent about half an hour, after the sauerkraut stew was ready, turn off the heat, sprinkle some chopped green onions for garnish, put it in a bowl, and serve.