Recipe: Casserole, sauerkraut, white meat

Home Cooking Recipe: Casserole, sauerkraut, white meat



  1. Rinse the sauerkraut twice, twist off the water, cut into filaments

  2. Pork belly cold water pot, add 10 pieces of pepper, a little cooking wine, cook for about 10-15 minutes to break, chopsticks can be pulled out to cool off

  3. The boiled broth is allowed to settle, and the broth is poured into the basin for use.

  4. Pork belly slices into pieces 10 cm long, 5 cm wide and 3 mm thick

  5. The fans are soft and ready to serve; 5 pieces of garlic, ginger, a little pepper and anise

  6. Casserole put a little water on the fire

  7. Heat the wok, pour in oil and heat, and shake the pot wall. Slowly stir fry the meat. Add the garlic and stir fry until the meat and garlic are golden. Turn off the heat.

  8. The sauerkraut is evenly coded at the bottom of the casserole, and a layer of fans is placed on the mat. The broth is slowly poured into the casserole. The total amount is not about 2 fingers thick. The meat is placed on the fans, and the ginger and garlic are sprinkled. A few peppers and an octagonal, boil and turn to a small fire cover for about 15 minutes, add salt and white pepper and then suffocate for 5 minutes.


The meat can also be fried without sautéing, but it is more flavored with garlic. Chew a few slices of flavoured meat, then drink two bowls of sour sauerkraut soup to dispel the chill, it is really happy!

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