Braised pork with sauerkraut
Sauerkraut is a must-eat dish for many Northeast families in winter. With sauerkraut, it tastes only this winter, and it also has a great taste this year. The child I studied in the south, the taste that I missed all the time was her pickled sauerkraut. winter came back, the first thing is to see grandparents and a few fishing sauerkrauts from tank grandmother (laughing).
The practice of braised pork with sauerkraut
Sauerkraut is removed from the tank and washed in cold water until the washed water is clear and cut into strips. Pork is best sliced pork belly or plum meat. 2 large slices of ginger, shredded green onion.
Heat the oil in the hot pot. After the oil is hot, add the star anise. Then pour the pork and ginger. Stir-fry evenly, pour in half a spoon of soy sauce, add onion after turning well.
Pour in sauerkraut, mix well, add water until it is level with sauerkraut, cover and simmer for 40 minutes, stew the sauerkraut sour.
After simmering, taste the taste, add salt and chicken essence in appropriate amounts, turn it over and turn off the heat and set the plate. Finally, you get home cooking braised pork with sauerkraut.
Braised Pork With Sauerkraut
- 2 Northeast Pickled Cabbage
- 3 pork
- 1 green onion
- 2 slices ginger
- half spoon soy sauce
- 4 capsules star anise
- Proper amount salt
- Proper amount Chicken essence
- Proper amount Cooking oil