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\”Speaking of Northeast cuisine, except that pot of hot steaming The charm of sauerkraut is naturally impossible to resist. The winter in the northeast is inseparable from sauerkraut. The highest and most classic manifestation of sauerkraut is stewed, stewed with meat, using casserole or ordinary pot, commonly known as sauerkraut white meat. \”氽\”, Wangwen knows just -entering water, so there must be soup. Make a sauerkraut and white meat pot today (sauerkraut is sauerkraut, the brand is relatively hard). Sour, fragrant and palatable. Sauerkrauts are crispy and salty sour. Although pork is fat and sauerkraut is neutralized, the fat to the end will turn fat and not greasy. —– Cuihua on sauerkraut !!!! \”
- A few hours of time
- ordinary difficulty
[ 123] Step of the method of sauerkraut and white meat
- Yuyuan sauerkraut, fans, pork.
- Cook the cold water under the pot and boil the bottom of the floating end, low heat, usually cook for 30 minutes for 30 minutes That’s it. The longer the time, the better, and the broth is boiled.
- Cooking meat.
Two pieces of tofu milk and two spoons of leeks with water, three spoons of pepper oil, and then stir up average, Dip it in eating very cool when eating ~~~
Cut the pork into thin as paperThe thin piece, the thinner the better, you can first put the pork in the freezer to frozen the frozen room. Then take it out and cut it.
Put the sauce on the bottom of the casserole.
Fans are placed on the sauerkraut, and the fans are placed on the meat slices.
The onion, ginger slices, and salt on the meat slices.
Pour the broth when pouring in the meat.
Pay the sauerkraut along two knives along the vegetables, and then cut the knife into a thin shred , Wash, pinch dry water for use.
Fans warm and bubble.