Health effects
Pork belly: moisturizes dryness
Vermicelli: nourishes blood, low in protein
Ginger: reduces phlegm, relieves vomiting, resolves phlegm and relieves cough, and disperses Hanjie Table
Ingredients
Pork belly ( 100g ) | Northeast Sauerkraut ( 200g ) |
Fans ( 1 small handful ) | Onion ( An appropriate amount ) |
Ginger ( An appropriate amount ) | Cooking wine ( appropriate amount ) |
Pepper (appropriate amount) | Salt ( appropriate amount ) |
Aniseed (appropriate amount) |
How to make sauerkraut with white meat
1. Prepare the ingredients for sauerkraut Wash twice and cut into shreds.
2. Soak the vermicelli in warm water and set aside.
3. It is best to add a few large bones to the pork belly that has been blanched in advance and put it into the casserole., add green onion, ginger, aniseed, cooking wine, bring to a boil, reduce heat and cook until the pork belly can be lightly pierced with chopsticks.
4. Cut the cooked pork belly into thin slices.
5. Pour oil into the iron pan and heat it until it is 70% hot, then add the sauerkraut and stir-fry over high heat until fragrant.Turn the sauerkraut over.Sauté for 1 minute.
6. Pour all the broth in the casserole into the iron pot and bring to a boil.
7. Then add the meat slices and simmer over low heat for 10 minutes.
8.Finally, add the soaked vermicelli and simmer over low heat.
9. Boil the vermicelli until soft and transparent, add salt, chicken essence and pepper to taste, and pour in sesame oil.
Tips
The heating time of sauerkraut should not be too long, otherwise the sauerkraut will not be crispy.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
