Blanching white meat is a special dish in Northeast China. The main ingredients are pickled vegetables and white meat in Northeast China (streaky pork cooked until 8 minutes). The authentic way of this dish should also add vermicelli and blood sausage. In cold winter, a bowl of boiled white meat will make you warm. A very delicious specialty.


500g pickled cabbage
200g pork (fat)
1 tbsp oil
Right amount of onion
10g salt
2G monosodium glutamate


Step 1
Main and auxiliary ingredients: pickled vegetables, white meat

Step 2
Slice the pickled cabbage first.

Step 3
Then cut with a top knife.

Step 4
After cutting, rinse twice with cold water and dry the water for standby.

Step 5
Sliced white meat.

Step 6
Heat oil in a wok and stir fry chives.

Step 7
Add sauerkraut and stir fry evenly.

Step 8
Broth with boiled meat (or water). The fire burst into flames

Step 9
Cook for about 10 minutes.

Step 10
Add white meat slices. Season with salt.

Step 11
Cook over low heat for another 5 minutes, add monosodium glutamate to make it fresh, and then turn off the fire.

Step 12
Put the pot into a bowl and serve.