Boiled pork with pickled cabbage in Northeast China-You Are Foodie

By Pamela
38

Boiled pork with pickled cabbage in Northeast China

I've loved the Northeast pickled cabbage since I ate it in the northeast, but it's really difficult to eat it when I return to Chongqing. Fortunately, you can buy everything in the supermarket and eat it whenever you want. However, the price must be more expensive than that in the northeast, and the taste is the same. The Northeast pickled cabbage likes oil, and is a perfect match for the fat and thin streaky pork! The streaky pork becomes tender and smooth when encountering natural lactic acid. It is fat but not greasy. The key point is this soup, which is sour and refreshing. It is really appetizing to drink in hot summer, if you have to eat it in an air-conditioned room at that time~~

Main Ingredients

streaky pork 300g
Northeast Chinese sauerkraut 500g

Auxiliary Ingredients

green Chinese onion appropriate amount
Chicken meal appropriate amount
The soy sauce A moderate amount of

1. the number of times to wash pickled vegetables can be determined by personal taste. If you like sour dishes, just wash them slightly2. the streaky pork can be dipped into the sauce. The garlic and spicy ones are good.

Step 1 . Main ingredients: Northeast sour cabbage, streaky pork

Step 2 . Slice pork slices

Step 3 . Soak sauerkraut in water for 15-20 minutes, squeeze out excess water, and disperse for later use

Step 4 . Heat up the oil pan and add chopped scallions and ginger to stir fry

Step 5 . Turn down the heat and add pork slices

Step 6 . Stir fry until the meat rolls turn white. Add pickled cabbage and stir fry

Step 7 . Then add proper amount of water into the casserole, boil over high heat, turn to medium heat and stew for 10-15 minutes, add proper amount of salt and chicken powder

Step 8 . When eating, be sure to prepare some garlic puree and soy sauce for dipping

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