How to make authentic Manchu white meat delicious and simple, to do

Ingredients. Ingredients.

Pork. 500g

Sauerkraut. 750g

Frozen tofu. 1 piece.

Vermicelli. 1 wisp. Accessories. Salt.

Amount. Sichuan peppercorns.

Amount. Aniseed.

Amount. Cinnamon.

Amount. Steps.

1.Prepare the ingredients: shred the sauerkraut, squeeze out the water, scrape the pork belly with the skin, a section of green onion, and a piece of ginger.

2.Frozen tofu retains water and blooms.

3.Cut the frozen tofu into cubes.

4.Just the right amount of vermicelli is good, cut short (the traditional method is not cut).

5.Put the pork belly in the pot of water, boil until the water boils, remove the water, and pour out the water in the pot.

6.Add water to the pot and bring to a boil, add the pork belly, green onions, ginger, peppercorns, star anise, cinnamon, sauerkraut, cover the pot and bring to a boil, simmer for more than 30 minutes until the pork belly is cooked and rotten.

7.When the pork belly is cooked, remove it and let it cool and cut into large thin slices.

8.Place the vermicelli in a pan.

9.Put the frozen tofu in a pot and cook until the vermicelli is cooked through.

10.Put in the sliced pork belly and blanch it, then remove the slices. Add salt, serve in a large bowl, place the pork belly slices on the top of the bowl, and serve with garlic sauce.

Tips: The old-fashioned method of making this dish with pork broth tastes better, and it is recommended not to use pork broth due to the consideration of the harm of purines to the human body.

Usually, there are leftover meat skins and put them in the pot to cook together, the meat skin is delicious, and the sauerkraut is even more delicious.

Ingredients: sauerkraut.

200g pork belly 50g

100g of vermicelli

Excipients: sea rice, appropriate amount of salt.

Appropriate amount of ginger and appropriate amount of chicken essence.

Coriander to taste. Appropriate steps.

1.Wash the sauerkraut and slice it first.

2.Cut into thin strips.

3.Ginger shredded.

4.Slice the pork belly.

5.Put water in a pot and add shredded ginger and small sea rice.

6.Blanch the slices of meat to remove the foam.

7.Add the shredded sauerkraut.

8.Bring to a boil and add the vermicelli.

9.Add salt.

10.Add the chicken essence and sprinkle the coriander out of the pan.

Tip 1: Try to cut the meat slices as thin as possible to eat.

2. Add sea rice to be very titian.

Material. Ingredients: 150 grams of pork rib meat (pork belly), auxiliary ingredients: 150 grams of sour cabbage, 50 grams of vermicelli, seasoning: 5 grams of salt, 1 gram of monosodium glutamate, 2 grams of Sichuan pepper, 5 grams of leeks, 5 grams of coriander.

Method. 1.Wash and cook the pork belly and cut it into thin slices of 9 cm and cm thick;

2.sour cabbage cut into shreds;

3.Put 500 ml of broth in the pot, put the white meat and sauerkraut into the pot after the soup boils, add salt, monosodium glutamate, pepper water, coriander, salted leeks, stew for 2 minutes, add vermicelli, move to low heat and simmer for about 5 minutes, remove from the pot and put it in a bowl.

Ingredients: 5 pork bones, 1000 grams of pork belly, a package of authentic Northeast sauerkraut, salt, ingredients, green onions, ginger slices, peppercorns, thirteen spices.

Method 1Wash the pork bones and pork belly, blanch them in a pot of boiling water, skim off the foam and remove 2Prepare a pressure cooker, put the big bones into the pot, add water to cover the bones, add green onions, ginger slices, ingredients, salt and a little peppercorns, cover the pot and press for 10 minutes.

3.Pour the sauerkraut into a basin, rinse it a few times with water, and remove it for later useRemove the pressed bones, pour the large bones and bone broth into a separate wok, then pour the sliced pork belly into the pan and add the seasoning. Simmer for 20 minutes to taste.

The practice of sauerkraut and white meat in the Northeast.

1 Finely shred the sauerkraut and soak the vermicelli in warm water until soft. 2 Blanch pork bones and pork belly in cold water to remove odors.

3 Put the blanched pork bones and pork belly into the pot, add water, ginger slices, green onions, 1 teaspoon of Sichuan pepper, 1 clove of ingredients, 1 teaspoon of cumin, 3 white cardamom and simmer for 10 minutes, turn off the heat and simmer for another 10-15 minutes. 4 Remove the pork belly and cut it into 3 mm slices, and set aside the broth.

5 Put a little oil in a pot and heat it, then add 1 teaspoon of Sichuan pepper, 2 large cloves of ingredients, ginger slices and green onions and stir-fry until fragrant, then pour in sauerkraut and stir-fry until fragrant. 6 Add the previous broth and 2 tablespoons of salt to the pot and simmer until 8 mature.

7 Then add the sliced meat and vermicelli and continue to simmer until the vermicelli is soft, then turn off the heat and add MSG. 8 How to dip the meat slices: Put the soy sauce and garlic in a bowl.

Ingredients: 3 eggs, 3 taels of okra, 2 millet peppers, and two or three red peppers.

Method 1: Grind the eggs, cut the millet pepper with an oblique knife, and set aside.

2: Put the okra in the water, put a little cooking wine, and set aside.

3: Scramble the eggs first, be sure not to fry the old, but tender.

4: Put a little oil in the pot, put the chopped millet pepper and red pepper into the pot, then put the okra in, and finally the egg, stir-fry a few times, add flavor: salt, monosodium glutamate. Remove from the pan.

Food chain material. Ginger 0 to taste.

Two drops of vinegar. Sugar 0 to taste.

Green onion 0 to taste. Soy sauce 0 to taste.

Chili oil 0 to taste.

Sichuan pepper noodles 0 appropriate amount.

MSG 0 appropriate amount.

Essence of chicken 0 appropriate amount.

Number of diners: Crack or. Steps.

Prepare a grinding tool.

I also want millet pepper.

Grind the ginger, garlic, chili pepper with a spoonful of salt.

Add sugar. Add salt.

Add the broth. Or the cold cool white open shed source no, 7

Add monosodium glutamate, vinegar. Sichuan pepper noodles.

Add chili oil. Add shallots. It's done.

Ingredients: 250 grams of pork belly, 50 grams of garlic, 50 grams of soy sauce, 30 grams of spicy red oil, 10 grams of sesame oil, 2 grams of salt, 10 grams of sugar, 1 teaspoon of broth.

Method 1Scrape and wash the pork belly, put it in the soup pot, add ginger, green onions, star anise, and cook until the skin is soft, until it can be easily inserted with chopsticks.

2.Soak in the original juice for 20 minutes.

3.Remove and drain the water, and for easy slicing, put it in the refrigerator ice for about 30 minutes.

4.Cut the meat into thin slices about 10 cm long and 5 cm wide.

5.Beat the garlic into a puree, add salt and a teaspoon of broth to make a thin paste, and put in the microwave for 30 seconds to make the garlic taste stronger.

6.Add 50 grams of soy sauce, 30 grams of spicy red oil, 10 grams of sesame oil, 2 grams of salt, and 10 grams of sugar to the garlic paste and stir well.

7.Pour the juice over the slices of meat and you're ready to go.

Most of the nutrients of pork, such as protein, cannot be dissolved in the soup and remain in the meat, so they should not be wasted. If you want lean meat, you can make back to the pot meat, pork belly can be made into boiled white meat, and plum vegetables can be used to button meat.