Lin Xu asked curiously, fearing that his father-in-law would do something wrong.

Shen Guofu patted his belly:

"I didn't eat much in the second half, and when I ate pickled cabbage and white meat, I ate soup instead of meat. Drinking the hot sour soup was more enjoyable than anything else."

Now that the father-in-law said so, Lin Xu began to prepare.

He took a piece of pork belly, burned the skin, cleaned it, and then put it in a pot of cold water. Put onion, turmeric, and wine in the pot. After boiling, skimmed off the foam, and then added pepper, star anise, bay leaf, cinnamon, cumin and other ingredients for stewing the meat.

spices and continue to simmer.

While the meat was stewing, Lin Xu brought two pickled sauerkraut.

Different from the sauerkraut in Sichuan and Chongqing areas, the sauerkraut in the mouth of Northeastern people refers to pickled cabbage made from Chinese cabbage.

Almost every Northeastern family will make enough pickled cabbage for the winter. The prepared pickled cabbage is sour, crispy and delicious. Whether it is used to stew meat, stew bones or make steamed buns and dumplings, it is wonderful.

Squeeze out excess water from the whole pickled cabbage, and then peel off the leaves one by one.

The peeling method used can make the leaves of sauerkraut more complete. If you are in a hurry to eat, you can also cut it directly with a knife.

After peeling the cabbage leaves, lay them flat on the eucalyptus board. Use a kitchen knife to slice the thicker part of the cabbage. Then use the knife to press the lower part of the cabbage and gently pull open the upper part of the slice.<

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The originally thick dish turned into two thin slices.

The reason for doing this is to make the sauerkraut crispier and more flavorful, and taste better.

If you want the white meat of sauerkraut to be delicious, this step is essential.

After cutting all the vegetable leaves, stack them together and cut them into strips with a top knife. The width of the strips is about seven or eight millimeters.

Cut the cabbage and wash it in clean water to wash away the excess sourness and saltiness in the cabbage. Drain the water slightly and set it aside for later use.

Twenty minutes later, the pork in the pot had been cooked until it was tender.

Lin Xu rolled up his sleeves and officially started making the classic Northeastern dish - pickled cabbage with white meat!

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Chapter completed!