Downstairs, I met my neighbor’s grandmother on the first floor. She had pickled cabbage and had to give me one. It’s useless when making dumplings. I’d better make pickled cabbage and boil white meat. Sauerkraut is a kind of winter dish especially loved by people in Northeast China. Basically, every family will pickle sauerkraut in winter. Fresh cabbage is fermented under the action of Lactobacillus after soaking. It tastes salty and sour and tastes crisp and tender. Sauerkraut has a variety of methods, such as sauerkraut fried vermicelli, sauerkraut stuffed dumplings, sauerkraut stewed frozen tofu and so on. The most famous one is sauerkraut boiled white meat. Every time I go to the Northeast restaurant for dinner, the waiter will recommend sauerkraut blanching white meat when ordering.

Ingredients

500g white pickled cabbage
400g streaky pork
15g fans
20G scallion
10g ginger
2 dried peppers
1 large material
10ml cooking wine
3 g salt
1g white pepper
10ml peanut oil
1200 ml drinking water

Directions

Step 1
First we have to be ready to make this [sauerkraut blanching white meat] all ingredients needed: 500g sauerkraut, 400g streaky pork, 15g vermicelli, 20g scallion, 10g ginger and dry pepper. First cut the scallion into green onion segments, cut the ginger into slices, and cut the dry pepper into sections for standby. Soak the vermicelli in water. After cleaning the streaky pork, put it into a casserole, add 1200ml drinking water, 10g scallion segments, 10g ginger slices and 1 large ingredient, and transfer 10ml cooking wine Fishy, after the fire boils, skim the floating foam and cook until the streaky pork can be easily pierced through with chopsticks. Cook pork soup, remove the onions, ginger and large ingredients and keep them.

Step 2
Wash the pickled cabbage, and then squeeze out the excess water with your hand. Put it on the chopping board and cut it into shreds for standby. You don't have to cut it very fine. Then cut the cooked pork into thin slices and set aside.

Step 3
Place the pan on the stove and heat it until the palm is hot, pour 10ml peanut oil, turn the fire to high heat until the oil is hot, add scallion, ginger and dry pepper, turn it to small heat, then add sauerkraut and stir fry until the sauerkraut is fragrant.

Step 4
Pour the sauerkraut into the broth of pork and bring it to a boil.

Step 5
Put in the sliced pork slices, cover the pot and cook over low heat for 20 minutes.

Step 6
Add the soaked vermicelli and add 3G salt and 1g white pepper.

Step 7
Boil until the vermicelli become soft and turn off the fire. Boil the pickled cabbage and white meat. The pickled cabbage is appetizing. The white meat is fragrant but not greasy. It is super appetizing.