Practice of northeast sauerkraut hot pot

1. Prepare ingredients: sauerkraut 1000g, pork belly with skin 1500g. 50g of water hairy golden hook, 2 live crabs, 500g of water vermicelli, 50g of Beijing and winter vegetables and 2000g of chicken soup. 15g salted coriander, 15g salted leek, 25g Shaoxing wine, 15g pepper water (boiled with 5g pepper and 250g water), 3g monosodium glutamate, 10g refined salt, 25g chopped coriander, 15g fermented bean curd and 25g sesame.

2. Wash the sauerkraut and shred it. Add water to the pot, add pepper, aniseed, onion and ginger, and cook pork belly for about 30 minutes.

3. After the frozen tofu is thawed, it is cleaned and dried.

4. Add enough water to the pot, add onion, ginger, fennel and pepper, and add pork belly to start cook the meat. At the same time, add oil to the pot and stir-fry with sauerkraut for a few minutes.

5. After the meat is boiled for 30 minutes, take out the pork belly and cool it. Boil the soup, add the fried sauerkraut and cook for 15 minutes, then add the frozen tofu and cook for 15 minutes, and then spread the pork belly slices and cook for 10 minutes. Add salt and soy sauce and stir. Add all kinds of meatballs and cook them. Finally, spread beef slices and mutton slices and cook them.

Tip: northeast hot pot pays attention to sauerkraut, and it must be sauerkraut in the northeast. It is best to eat copper hot pot at home, because copper hot pot is made of charcoal, and the cooked hot pot has a smell of charcoal. If there is no copper hot pot and pot, it is ok.