Where is the pickled cabbage? Where is the pickled cabbage? How to make the pickled cabbage? Pickled cabbage is the Northeast cuisine, tender and delicious, healthy and delicious. It is very popular. Here we introduce the practice of pickled cabbage.
Raw materials: sauerkraut, pork, red pepper. Seasoning: salt, sesame oil, onion, ginger, star anise, prickly ash, cinnamon, fragrant leaves.
Method:
1. Wash pork, cut into large pieces, put in onion, ginger, star anise, Chinese prickly ash, cinnamon leaves, cool water pot, boil, skim foam, continue to stew pork;
2. Stew the meat until it can be easily passed through with chopsticks, indicating that it has been cooked. Leave the soup in the pot, take out the streaky pork and cool it naturally. Cut it into 3-4mm thin slices;
3. Wash pickled cabbage with clean water, squeeze out water by hand and cut it into shreds (I bought pickled cabbage shreds directly from a first-hand shop, which is more authentic);
4. Heat wok, add a little oil, add sauerkraut and stir until fragrant. Pour the sauerkraut into the stew pot, spread the pork, and pour into the broth in step 1 until the meat is immersed;
5. Open the lid and simmer for about three or four minutes. Close the lid and simmer for about 15 minutes. Finally, simmer for a few minutes before turning off the heat.
The editor of Sihai will write here about where the pickled cabbage and white meat are and where the pickled cabbage and white meat are. The food editor of Sihai will introduce the pickled cabbage and white meat in detail in the next article. Welcome to check.