When it comes to the cold winter, sauerkraut stew on the table at home is always one of the most popular dishes. This home-cooked dish not only warms the stomach but also stimulates the appetite. The unique sour taste of sauerkraut combined with tender pork makes for the ultimate delicious enjoyment.

The ingredients for making sauerkraut stew are simple and easy to obtain, mainly including fresh pork, sauerkraut, and some spices. It is best to choose pork belly for pork, which is the most suitable for fat and lean meat. Sauerkraut is usually pickled by housewives, especially in the north, where every household will store some winter storage Chinese cabbage in winter, divided into two parts. Some of them are put in the cellar and used for stir-frying, stuffing, shabu-shabu or cold dressing; The other part will be made into sauerkraut and made into various dishes, such as stir-fried vermicelli with sauerkraut, stewed vermicelli with sauerkraut, white meat with sauerkraut or pork dumplings with sauerkraut. For our family, sauerkraut stewed pork is undoubtedly a favorite.

The recipe for stewed pork with sauerkraut is actually not complicated. First, cut the pork into large pieces and remove dirt, grease and residual pig hair from the skin. If possible, you can use a flamethrower to roast the pig hair. Then soak the processed pork in cold water for 20 minutes to remove the blood. Then, put cold water into the pot, add green onions, ginger and cooking wine, blanch the whole pork, and cook for about 0 minutes.

While waiting for the pork to blanch, take out the sauerkraut, cut off the roots, separate the sauerkraut leaves one by one, and soak them in water for 20 minutes. This removes the excessive sourness and astringency of the sauerkraut, while also reducing the nitrite content. After soaking, spread the sauerkraut leaves on the cutting board, cut the knife flat, slice the thicker cabbage from the middle, then cut it into thin slices, and finally cut the sliced sauerkraut into thin strips for later use.

After cutting the sauerkraut, return it to the pot. At this point, the pork is almost cooked, skim off the foam and continue to simmer. Stir-fry in another pot, add oil, add green onion and ginger and stir-fry until fragrant, then add the shredded sauerkraut and stir-fry. When the sauerkraut is barely watery, add white pepper, oyster sauce and a pinch of salt and continue to stir-fry for 5 to 0 minutes to ensure that the water in the sauerkraut is fully removed.

At this point, the pork has been blanched, and the water from which the pork is cooked can be filtered through a colander and poured into the sauerkraut pot. This step is to remove the blood foam in it, and the sauerkraut is stewed with the water in which the meat is boiled, which tastes better. Continue to heat and sauerkraut for about 30 minutes. Using this time, the pork can be sliced. Avoid being too thin when cutting the meat, otherwise it will be too crispy and difficult to pick up when stewing. Once cut, put the pork slices in a sauerkraut pot and simmer with the sauerkraut. The acidic ingredients in sauerkraut speed up the tenderness of pork, so it can be cooked in about half an hour without simmering for too long.

While waiting, the aroma of sauerkraut stew fills the kitchen with mouth-watering aromas. Everyone is looking forward to tasting that tender and juicy stew. The final moment has finally arrived, and the expectations of the taste buds will be satisfied.

Before cooking, you can add some vermicelli or dough according to your personal taste, or you can leave it alone. If you feel that the soup is too light, you can add salt to adjust the taste. Before removing from the pan, drizzle with some sesame oil, sprinkle with chopped coriander, and finally put on a plate.

When this steaming pot of sauerkraut stew is served, the food is full of flavor and flavor that makes your mouth water. A spoonful of soup in the mouth, the sourness of the sauerkraut and the tenderness of the pork are intertwined, which instantly makes people feel refreshed. With the aroma of sauerkraut stew, the family reunion becomes more warm and beautiful. The whole family sits together, tastes good food, and shares each other's happiness and warmth.

Sauerkraut stew is not only a winter delicacy, but also a taste of home. It brings us not only the satisfaction of the mouth, but also the warmth and companionship of the family. Whether it's a cold winter night or a long holiday, this sauerkraut stew can add warmth and happiness to the table.