How to cook white meat with sauerkraut at home?

Speaking of this pickled cabbage and white meat, my mouth is watering. After all, hometown food is always the most special delicacy in my memory. It is difficult to find delicious pickled cabbage and white meat in other places, but we can cook it ourselves.

I have shared how to "accumulate sauerkraut" at home before, so this time I will share how to make pickled cabbage white meat with enough flavor at home.

Is white meat with sauerkraut complicated to make? Sauerkraut white meat inherits the consistent characteristics of northeast stew, which is heavy and fragrant, but the practice is not complicated. But like most famous cuisines, it also pays more attention to the quality of ingredients. As long as there are fresh pork and high-quality sauerkraut, you can easily make a real white meat with sauerkraut in the kitchen at home. Some good pork sausages, vermicelli and frozen tofu are also delicious. Now it's a good trend to slowly develop into "hot pot with pickled cabbage and white meat" and eat more comprehensively and richly.

Then let's share the detailed specific practices below. It's already winter, and it's also a very happy food experience to have a pot of white sauerkraut with rich aroma and mellow taste occasionally!

-Sauerkraut and white meat-Features: fragrant, fat but not greasy, sour and appetizing, simple to make. Ingredients: 300 grams of pork belly and 400 grams of sauerkraut.

Accessories: onion, ginger, garlic and star anise.

Seasoning: salt, sugar, cooking wine, pepper, soy sauce, sesame oil and cooking oil.

"Production steps:

Step 1 (Boil white meat): add water to the pot, add onion, ginger and star anise to boil, put a large piece of pork belly into the pot, pour a little cooking wine, cook for 25 to 30 minutes, take out the meat after cooking, cool it and cut it into thin slices, and filter the onion and ginger out of the soup for later use. —— (key point: boil the water first, then put it in the pot, and the meat should be cooked and cooled before cutting, which will be explained in detail later)

Step 2 (making dipping sauce): peel garlic and mash it into a paste, put it in a small bowl, add a little soy sauce, salt, sugar and sesame oil to make dipping sauce, and dip it in white meat for a while. The dipping materials vary from person to person, so you can adjust your own taste. Step 3 (sauerkraut processing): Slice the sauerkraut with a knife, rinse it with water to remove the too sharp sour taste, and then try to dry the excess water. Run the base oil in the pan, stir-fry shredded onion and ginger with about 30% fire, and then stir-fry shredded sauerkraut. Stir-fry the sauerkraut until a lot of steam evaporates, and then cook the broth we left after smelling the fragrance. —— (key point: the pickled cabbage should be rinsed, drained after washing, and the steps of cooking should not be less, which will be explained in detail later)

Step 4 (the last dish): finally, put the meat slices into the pot, add a little salt to taste, pinch a little pepper to taste, and serve. If there is a casserole at home, it is best to heat the empty pot in advance, and then put the cooked sauerkraut and white meat into the casserole to eat. )

Q&A on white meat with sauerkraut 1. Why should pork be cooked first and then cooked?

A: Generally speaking, "cold soup and hot meat" makes sense. After the water is boiled, the pork in the pot is more compact and sliced. Moreover, when the outer layer of pork is heated and cooked, the umami taste of pork can be locked in the meat. After all, the practice of pickled cabbage and white meat is mainly to eat meat, not to drink soup. Of course, it's best to boil water before eating meat.

2. Isn't the pot full of cold water?

A: Generally speaking, beef or mutton has a unique taste, or soup-based dishes, and we prefer to cook in cold water. Pork is the best meat we accept, and it has no smell of cattle and sheep. Besides, we use onion, ginger, cooking wine, star anise and other auxiliary materials in the cooking process, so there is no need to use cold water for cook the meat.

3. Will sauerkraut lose its taste after washing?

A: The taste of sauerkraut is obtained by pickling and fermenting for at least 1 month, and it is not so easy to "run off the taste" after rinsing with water. But some pickles bought outside put a lot of salt in the pickling process. If you don't rinse, the seasoning will be unbalanced, and it will inevitably come into contact with or produce some unhealthy substances after long-term pickling. It is necessary to wash them.

4. Why do you want to fry pickles after they are dried?

A: This is one of the main factors that many people make pickled cabbage and white meat with insufficient taste, that is, there is no step of frying pickled cabbage. Sauerkraut will absorb a lot of water after rinsing, and it is difficult to clean it by hand. If the cooking is not dehydrated, the taste of sauerkraut is not strong enough, and there is no way to better absorb the fat and meat flavor of pork in the subsequent stewing process, resulting in the taste of the whole dish not merging together, so this cooking step cannot be omitted.

Summary of the practice skills of pickled cabbage and white meat: (1) Pork needs to be fat and thin to be fragrant, and pork belly or the tip of the back hip is a good choice.

⑵ Pork should be cooked as a whole after the water is boiled, and then cut after it is cooked and cooled, so that it can be sliced better, and the umami taste of pork is more concentrated in the meat itself.

(3) If there is broth to stew, it is best. If there is no broth, our broth is also good in cook the meat, which is another reason why pork should be cooked in water at first, so as to make the broth clearer.

(4) Pickled sauerkraut should be shredded with a knife, washed with water, cut, dried and fried to dry. These steps cannot be omitted.

5] You can prepare a little dried seaweed for elutriation in advance, add onion, ginger and clear water to steam for 10 minute, and then add this dried seaweed and soup to stewed white meat with sauerkraut, which can refresh you. The effect is also great. Although the practice of sauerkraut and white meat is simple, the ingredients should not be sloppy, otherwise the taste will be much worse!

Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! You can also cook this delicious white meat casserole at home. Growing up in the north, I ate a lot of sauerkraut and sauerkraut, but I think sauerkraut and white meat are the best ways to eat. The meat here is ready-to-eat, fat but not greasy, and the sauerkraut is crispy and delicious, with endless aftertaste.

working methods

Choose the meat at the hip tip or pork belly, put a proper amount of water in the pot, add a small amount of onion and ginger to remove the fishy smell, cut the whole meat into large pieces, and cook it in cold water in the pot. Here is a formula: "Drink soup with cold water and eat meat with boiled water". Cook the meat until it is medium-cooked, otherwise the lean meat will burn wood easily.

The first trick:

You can't slice the meat directly. It is very thin. You can cut the meat evenly with one stroke. Let the cooked meat cool for a while, then cut it after freezing. It is easy to cut thin. You can cut it in the refrigerator for about ten minutes.

Slice the sauerkraut into thin slices, then cut it into filaments, put a little lard in the pot, heat it, and fry the shredded sauerkraut until it is cooked.

Tip 2: The order of the ingredients in the casserole is the key. Put the sauerkraut at the bottom first, so it won't burn the pot, and it will be more delicious. On the second floor, put the soaked vermicelli, which can absorb the fat from the fat, put white meat on it and sprinkle with seasoning. A spoonful of cooking wine, a little salt, onion, ginger, half of aniseed, half of monosodium glutamate and half of mushrooms.

Trick 3

Soups in shops are usually cooked with bonzi bones, and cook the meat's original soup can be used to replace bone soup at home. This tastes good. Bring the fire to a boil and turn it down for about 10 minutes.

Tip: frying sauerkraut with lard can remove the sour taste and odor of sauerkraut, and it will taste better if it is stewed in a casserole.

1, stewed vermicelli with sauerkraut and white meat, washed with sauerkraut and cut into strips, and cut pork into large pieces.

2. Shred potatoes, boil them in water, then cut them into long sections and soak them in water for later use.

3, chopped green onion, coriander, cut into small pieces, chicken essence, ginger, pepper, monosodium glutamate, soy sauce.

4, put a wok, open a small torch meat, and sauerkraut, stir fry and change color, put some soy sauce,

5, put the stew pot, put sauerkraut, meat, vermicelli, pour the right amount of water to boil, and pat off the floating foam on it.

6. Turn to low heat and simmer, add soy sauce, salt, pepper, chicken essence and ginger, and serve when the soup is fragrant.

7. Add chopped green onion, coriander and sesame oil monosodium glutamate.

White meat with sauerkraut is a northeast dish, mainly stewed with sauerkraut and pork belly. Rich in nutrition, sweet and sour, rich in soup, fat but not greasy, especially delicious and appetizing. It's a little cold now, and this dish is especially suitable for this time. Drink some hot soup after dinner and feel comfortable.

How to cook white meat with sauerkraut at home? Eating at home is mainly simple and delicious, but the dish of sauerkraut and white meat itself is relatively simple to cook. First, clean the pork belly and stew it into broth, then add shredded sauerkraut and stew it together. You can also add vermicelli and tofu to make this dish more nutritious.

-Let's share with you the detailed method of white meat with fresh and fragrant sauerkraut:

Ingredients: sauerkraut (sour cabbage) and fresh pork belly.

Accessories: onion, ginger, garlic, dried pepper, cooking wine, star anise, pepper strips, water and cooking oil.

Seasoning: edible salt, chicken essence and pepper.

-Hint:

I don't understand in detail: First, why should the pig belly be washed with warm water after cleaning the epidermis pig hair?

Reason: Pork belly itself is greasy, and the grease on the meat is easy to stick to a lot of dirty things, but cold water is difficult to wash off the grease, so the dirty things can't be washed clean, while warm water can wash off the grease well and wash off the dirty things together, which will be much cleaner than cold water, but the water temperature should not be too high, otherwise the soup will be cooked and it will be difficult to operate in the later stage.

Second, why do pork belly continue to stew after boiling in water to remove floating foam?

Reason: The floating foam boiled from pork belly is blood foam and some dirty things, which should be skimmed off, and the purpose of continuing to stew is to cook a broth. This stewed broth will be stewed with sauerkraut for a while, and the flavor of the meat will be more obvious, fresher and the finished product will be better.

Third, why are spices such as boiled star anise peppers filtered out?

Reason: Spices such as star anise pepper are actually used to remove odor, enhance fragrance and taste, and no one eats them. Their taste can be stewed in soup, which is not a waste. If it is not removed, it will be very troublesome to choose when eating in the future, which will affect the food experience.

4. Why should sauerkraut be washed twice after shredding?

Reason: Because the sour water pickled in sauerkraut is too strong, if it is directly cut and cooked, it will bring a lot of sour taste, which will completely cover up the umami taste of meat, so it must be washed first, and if it is packaged sauerkraut bought outside, some additives will probably be added, so it will be better to wash it clean, but don't wash it too many times, otherwise it will be useless without taste.

5. Why did you add a little salt at last?

Reason: Because sauerkraut itself is sour and salty, it tastes heavy, so it doesn't need much salt. If some sauerkraut is salty, there is no need to add salt. You can taste it first and then add salt. Salty is not good. If it is weak, you can add some salt.

A delicious and sour white meat with sauerkraut is ready. This dish has high nutritional value and simple operation. Friends who have sauerkraut at home can try this dish by themselves. As long as you pay attention to the heat when frying spices and shredded sauerkraut, there is basically no problem. But if obese friends still suggest eating less or tasting this dish occasionally, after all, there is still a lot of fat.

Hello, everyone, I am a four-season foodie. My answer is: sauerkraut is a dish cooked by the northeast people, such as sauerkraut bone, sauerkraut vermicelli and sauerkraut blood sausage. Speaking of these dishes, we can think of the steamer in the cold winter, and the white meat with sauerkraut we are going to make today is the best interpretation of sauerkraut by the northeast people. The sour taste of sauerkraut well neutralizes the fatness of white meat, and it is also equipped with a secret dip.

Choosing difficult ingredients is the key. Selection of ingredients is the key to this dish. Pickled sauerkraut in our home often doesn't taste like a restaurant. In the choice of sauerkraut, we finally chose northeast sauerkraut. If not, it is ok to go to the supermarket to buy bagged sauerkraut. Let's do it.

Edible ingredients: pickled cabbage 300g, pork belly 150g. Appropriate amount of vermicelli

Seasoning: 8 grams of salt, 5 grams of yellow wine, 2 dried peppers, pepper, onion and ginger.

The specific method of taste is 1. Wash sauerkraut with clear water and shred it. Soak the vermicelli in cold water until it becomes soft. Cut the onion and slice the ginger for later use.

2. Cut the pork belly into large pieces, pour water into the casserole, pour pork belly slices after boiling, and cook for 15 minutes to make the soup fragrant.

3. Heat a wok over high fire, pour in oil, saute dried peppers and sauerkraut, pour meat slices and soup into the wok, add appropriate amount of onion, ginger and salt, pour into a casserole after boiling over high fire, cover the lid, simmer for 10 minute, and add the soaked vermicelli to serve.

The secret of the four decisions is 1. How can I make the taste stronger?

Answer: One piece of sauerkraut can be washed, not washed repeatedly, otherwise the taste will fade. Sauerkraut should be shredded with a sharp knife. Don't bite off the incision when cutting the silk along the knife, and don't cut the sauerkraut too finely.

2. fans must use cold water to soak?

A: Fans must soak in cold water, not boiled water, otherwise they will become weak and perishable. If you really don't have time to soak, you can just wash and cook for a while.

Step 3 chat for the last time

A: The amount of water should not be too small. Finally, there should be some soup, but not too much. Otherwise, the soup is not strong enough. The soaked vermicelli does not need to be cooked in the pot. When the soup is cooked, the oil should be heated, so that the smell of sauerkraut can be fried.

I like sauerkraut at the end of the season. I don't know when it started. Sauerkraut has become a particularly popular way to eat, especially in winter. Steaming casserole can bring a warm atmosphere to people, coupled with a cup of Erguotou, which is the proper taste in winter.

Sum up the four seasons. Hey! Hello, friends! I'm Xiaofeng Gourmet. We meet again! Remember the first time I ate white meat with sauerkraut. My husband ate outside and packed it for me. Later, this dish became a must for every time we went out to eat. Later, sometimes I really don't want to go out and just want to buy the materials back. What will I do at home? After several explorations, the white meat with sauerkraut I made is also small. My husband said that he would never go out to eat white meat with sauerkraut again. I am flattered by this sentence.

Family version of sauerkraut white meat Ingredients: sauerkraut, pork belly.

Accessories: onion, ginger, garlic, pepper, star anise, salt and edible oil.

1. cold water pork belly, add onion, ginger, garlic, pepper and star anise. After the fire boils, skim off the floating foam and turn to medium heat for 30 minutes.

2. Take out the meat, cool it and cut it into thin slices. Cook the meat's soup was filtered to remove impurities.

3. Put oil in the wok, add onion, ginger and minced garlic and stir fry. Pour in sauerkraut, stir-fry evenly, stir-fry for a while, and evaporate the sauerkraut.

4. Pour the broth, put the pork belly slices and season with salt.

5. Bring the fire to a boil and simmer 10 minutes.

Speaking of sauerkraut and white meat, a big stew in Northeast China, it can be said that it is a household name and a must-have dish in Northeast China! The cold climate in Northeast China restricts the storage and planting of vegetables in winter, and stews can keep the temperature of vegetables. Diligent and intelligent Northeasters invented sauerkraut, a method of storing vegetables, according to local conditions! Even now, there isn't an altar of pickled cabbage in rural areas of Northeast China, which is also a performance that makes people laugh at laziness! The sauerkraut in the northeast is mostly pickled with Chinese cabbage harvested in autumn, and there are also a few sour radishes! How to better meet the requirements of color, fragrance and taste by pickling with sauerkraut? Sauerkraut can be stuffed into jiaozi and steamed stuffed buns! The most common practice is white meat with sauerkraut!

Stewed white meat with sauerkraut does not require too advanced cooking skills. Almost every family in the northeast will do it, which is nothing more than distinguishing between soy sauce frying and not frying! Personally, I think it's better not to explode! Let's talk about the practice of soy sauce explosion first

Remove the roots of two kinds of pickles, wash them and cut them into filaments. Cut the onion into sections with a hob, cut the ginger into seven or eight thick coins, cut 500g of pork belly into 3mm thick slices, add 50g to 90% hot oil in the pot, stir-fry the meat slices until the oil turns golden yellow, add onion slices, ginger slices and aniseed, add a dozen slices of pepper, add 20g of soy sauce and stir-fry until the flavor of soy sauce floats, and add shredded sauerkraut to stir-fry for one more time. The disadvantage of this stew method is that it is greasy, the flavor of seasoning is strong, the soup is not light enough, soy sauce will make the color of sauerkraut black, and the meat slices will not be shaped when stewed, but it is affordable to eat! Family practice in rural Liaoning! The second method is simpler.

500 grams of pork belly, cut into fist chunks, put it into cold water in the pot, add cooking wine10g, one onion, seven or eight slices of ginger, one aniseed and a dozen slices of pepper, cook until chopsticks can be easily inserted into the center of the meat, then take it out, cut it into 2mm thick slices for later use, and wash the sauerkraut and cut it into filaments! Add water to sauerkraut until it is less than one centimeter long. Add one slice of onion, seven or eight slices of ginger and two slices of fennel. Spread the cooked pork slices on the sauerkraut, cover them, bring them to a boil with high fire, skim off the floating foam, stew for 40 minutes with low fire, add 20 grams of salt and 0/0 grams of monosodium glutamate/kloc to taste! The pickled cabbage white meat made by this method is sour and light, and the soup is delicious and white. I can keep the original flavor of sauerkraut to the maximum extent, and I like it very much!

Interested southern friends may wish to give it a try. It is very convenient to buy vacuum-packed sauerkraut in the northeast by express delivery now! If you like meat, put more, because sauerkraut is very oily, so the white meat inside is fat but not greasy, which is especially delicious! The sauerkraut hot pot in the northeast is also delicious!

Sauerkraut and white meat is a delicious northeast dish. Although I have never been to the northeast, I worked in the North Dumpling House in Shenzhen many years ago. The chefs inside are all chefs invited by the boss from the northeast.

The first time I ate white meat with sauerkraut was when I first went to work at the North Dumpling House. I was working with a chef who just came by train from his hometown and is said to have more than ten years' experience. As soon as he arrived at the restaurant, he planned to show his cards and let us all have a taste. At that time, he cooked sauerkraut and white meat.

When I first ate white meat with sauerkraut, not only I, but also several employees present felt particularly salty and sour. After the boss's explanation, I realized that the authentic taste in the northeast is salty, while the food in the south of Shenzhen is light, so the restaurants here, no matter how authentic, have made some adjustments in their tastes, after all, they have to adapt to the tastes of people in the north and south.

Share what I know about white meat with sauerkraut. I dare not say it is authentic, but it should be edible at home. If there is anything wrong, please help me correct it.

I. List of ingredients

Pork belly, sauerkraut, ginger, onion, cooking wine, pepper, aniseed.

Second, the production method

Step 1: Boil a pot of water, put pork belly in cold water, then add ginger, onion, pepper, aniseed and cooking wine until it is 80% cooked. Go to the end of the float. (that is, the layer that is completely edible)

Step 2: Take out the pork belly and cut it into thin slices.

Step 3: Wash the sauerkraut, cut it into filaments, take it out of the pot and boil it with oil. When the oil temperature rises, add a little scallion, stir-fry sauerkraut, stir-fry the flavor, put it in the pot of pork, and continue to cook over medium heat.

Step 4: Add Jiang Mo, sliced meat, salt and pepper, and continue to cook for 20 minutes.

If you feel that eating sauerkraut and white meat alone is not rich enough, you can also match some side dishes.

For example, vermicelli, blood sausage and frozen tofu are very popular.

White meat with sauerkraut is a famous dish in Jilin, and its full name should be called white meat with sauerkraut. I remember when I was at school, the cooking teacher specially explained the technical points of this dish. Because this dish belongs to every household in Northeast China, I remember being more careful at that time.

How to cook white meat with sauerkraut at home? If sauerkraut and white meat are delicious, then as the two main ingredients of this dish, the choice of sauerkraut and white meat is the key to the delicious taste of this dish.

Ingredients: sauerkraut, pork belly and a bone.

Ingredients onion, ginger and garlic

Seasoning salt, cooking wine, pepper, aniseed, cinnamon, pepper, sugar, oyster sauce.

working methods

White meat is fat but not greasy, and sauerkraut tastes soft and rotten, which is a typical northeast home-cooked dish.

Sauerkraut and white meat are cooked at home according to my method to ensure the delicious and appetizing soup. You might as well try. How to cook white meat with sauerkraut at home? Hello, I'm Yimeng Xiao Rui, sharing the taste buds of delicious food and enjoying the fragrance of lips and teeth. Sauerkraut white meat, also known as pickled white meat, belongs to the northern cuisine and is especially suitable for winter consumption. I still remember the first time I went to the Northeast and tasted the delicacy of this dish. Shredded sauerkraut and fried, stew with pork belly. After cooking, the soup is rich, the sauerkraut absorbs the fat of the pork belly, and the pork belly is also immersed in the taste of sauerkraut. The combination of the two is fat but not greasy, crispy and delicious, especially white meat, which is ready to eat.

In order to present the delicious white meat of sauerkraut, the choice of sauerkraut is very important. Pickled sauerkraut is essentially a kind of kimchi. In ancient times, it was mainly to prolong the storage time of vegetables. Today, it has been said to adjust people's tastes. Sauerkraut is eaten in the north and south. Although northern sauerkraut and southern sauerkraut are both called sauerkraut, there are still some differences in essence and taste:

① Different raw materials: sauerkraut in the north, especially in the northeast, is pickled with Chinese cabbage; Southern sauerkraut is mostly pickled with mustard;

2 Different tastes: Due to climatic reasons, northern sauerkraut is mainly fermented naturally, supplemented by a small amount of salt; However, a large amount of salt was added when the southern sauerkraut was pickled, so the southern sauerkraut was more salty than the northern sauerkraut;

3 Different seasonings: The northern sauerkraut is naturally fermented, and other seasonings are rarely used, so the taste is dull, crisp and refreshing; Southern sauerkraut will be pickled with appropriate amount of pepper, and its taste is mainly "sour, spicy and salty".

The above are the main differences between Chinese sauerkraut in North and South. Because sauerkraut white meat pursues a natural, mellow and rich flavor, sauerkraut should use northern sauerkraut.

Below, Xiao Rui will share with you the practice of home-cooked sauerkraut and white meat:

Home-cooked sauerkraut and white meat: delicious, crispy and delicious, fat but not greasy. Ingredients: 400g sauerkraut, 350g pork belly;

Accessories: vermicelli 100g, shrimp150g; ;

Seasoning: green onion 1 root, ginger 1 root, pepper 1 root, star anise 1 root, proper amount of salt and lard;

Gourmet steps:

Step 1: Prepare the materials. Wash the floating dust off the surface of vermicelli with clear water first, and then soak it in warm water. Shrimp also needs to be washed with clean water several times, and then soaked in warm water for about 2 hours.

Step 2: Stew pork belly. Put cold water into the pot, add pork belly, add appropriate amount of pepper and star anise. After the water is boiled, skim off the floating foam on the surface as soon as possible; Then turn the fire to stew for half an hour, then turn off the fire and take out the pork belly and cut it into thin slices for later use;

Step 3: sauerkraut treatment. Split the upper and lower pieces of sauerkraut with a knife in the direction parallel to the leaves, and then cut them into shreds for later use; When the pan is hot, add a proper amount of lard. When the oil is hot, add minced onion and ginger and stir-fry until the sauerkraut tastes. Turn off the heat.

Step 4: put the ingredients into the casserole in turn. Take a clean casserole, first spread a proper amount of ginger slices and onion segments on the bottom, then add shrimps, then add fried sauerkraut, and finally put the sliced meat on the sauerkraut; Step 5: simmer slowly. Pour the thick soup of stewed pork belly into the casserole until it is flush with the meat slices, add appropriate amount of salt, cover the pot, turn off the fire after the fire boils, and simmer for about 20 minutes to turn off the fire. A delicious white meat with sauerkraut is ready.

Why does fried sauerkraut use lard instead of other cooking oil?

A: The purpose of frying sauerkraut should be known. On the one hand, it is to collect the moisture on the surface of sauerkraut, and on the other hand, it is to stimulate the sour taste of sauerkraut itself as soon as possible. What are the advantages of using lard instead of other cooking oil when cooking?

① The content of saturated fatty acids in lard is high, and fried sauerkraut is more fragrant and delicious;

(2) Saute sauerkraut with lard to make the color of the dish more transparent and shiny than other edible oils, so that the stewed sauerkraut will not look dull and increase appetite;

(3) Sauté ed sauerkraut needs to be stewed in a casserole. After frying with lard, the oil inside will also penetrate into other ingredients. More importantly, the stewed soup will become milky white, fresh and delicious.

""In order to make the stewed sauerkraut and white meat soup milky white, besides frying sauerkraut with lard, we should also pay attention to two points:

(1) When the pork belly is stewed in the second step, the excess floating foam should be skimmed as soon as possible after the fire is boiled, and then the pork belly is stewed with strong fire to quickly emulsify the fat in the pork belly and make the soup milky white;

② The water used for casserole stew should be the soup left over from the pork belly stew, which can't be cooled and other clear water can't be used.

(2) Why put the ingredients into the casserole in order?

A: Each ingredient has its own taste characteristics. Put it neatly, and make the aroma of the ingredients fully blend according to the fluidity of the smell inside the casserole. Onion segments and ginger slices are put in the bottom, because there is a gap between them, on the one hand, it can prevent the casserole from sticking to the bottom, on the other hand, the aroma after heating is from bottom to top, so that the rest of the ingredients can absorb its fresh fragrance; Pork belly slices are placed on the surface, and the oil inside will seep out after heating, so that it will penetrate into the following ingredients from top to bottom; Finally, the aroma of the ingredients is fully integrated, the taste is absorbed, and the flavor is rich after serving.

(3) Why do you want to put shrimp skin in sauerkraut white meat?

A: Authentic white meat with sauerkraut only needs three ingredients: sauerkraut, pork belly and vermicelli. In fact, shrimp can be preserved, but it can increase the umami of the whole dish, especially after the soaked shrimp is heated in the casserole, the delicious fragrance inside will flow out, which can also enrich the nutrition of the whole dish. Delicious and tender shrimp with crispy and delicious sauerkraut is a perfect match.

The "technical tips" of homemade pickled cabbage and white meat (1). Pickled sauerkraut should be full, tender and light yellow in appearance, so that it can taste crisp. On the contrary, the withered pickled sauerkraut proved not fresh enough;

(2) Slice the pork belly after cooking, so that it is easy to slice, and it is best not to cut it too thick, which will easily affect the taste;

(3) In order to make the pickled cabbage white meat delicious, the final stew must be made in a casserole and simmered with a small fire to fully blend the taste of the ingredients;

(4) When frying sauerkraut, you don't have to fry it for too long. When sauerkraut is stimulated, turn off the heat. Sauerkraut will lose its crisp and tender taste if it is dehydrated for a long time.

To sum up, white meat with sauerkraut, crispy and delicious pork belly with sauerkraut fat but not greasy are all happy and delicious. Cooking pickled cabbage and white meat at home, from the processing of ingredients to the final casserole stew, can reflect the characteristics of the whole dish, and the unique taste is always unforgettable.