Sauerkraut bacon pot recipe-Chinese Food-best chinese food recipes-cooking food

Sauerkraut bacon pot

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Stewed pork with pickled vegetables. When you see this way of eating, the Chinese will think of Northeast China. The Europeans will think of Germany. The latitudes of these two places are also very similar. Do you know whether they are coincidental or contain laws? Compared with the strong fragrance of northeast pickle, German pickle has a fresh and bright fragrance. It perfectly complements the smoky bacon with rich taste. With small tomatoes, carrots and baby dishes, it's not amazing at first. But after a few mouthfuls, you will surely fall in love with the continuous fragrance level of this dish. It's also very simple. Let's try it together.

Cooking ingredients

Japanese white soy sauce:8

Cooking Steps

Step1:This dish cuts a lot of things. Don't worry. The steps after cutting are very simple. 1) Wash all the vegetables. Cut all the green onions into two pieces. Discard the outermost layer of skin. Peel the carrots and slice them. Cut the tomatoes in half. Remove the mushrooms and roots. Remove the roots of Chinese cabbage and then cut all the two pieces horizontally from the middle (i.e. the cabbage is divided into two parts). 2) Cut the bacon. Wash the streaky pork and slice it. Take out the pickle.

Step2:1) take a deep pot. Heat the pot for a moment, then turn to medium heat. Pour in some oil. Fry the bacon until it is slightly scorched, then add the carrot. Stir fry. 2) Stir fry for a while, then turn to high heat. Pour in boiling water to completely submerge the material in the pot (don't be afraid to add more water, just be afraid to add less and dry). Put in pork, mushroom, pickled vegetables, small tomatoes. Finally put cabbage on the top. 3) Pour the soup in the food bag into the pot. Bring to a boil over high heat. Turn to medium heat, cover and stew until the carrot is soft (1015 minutes). Turn off the heat and start eating.