How to make pickled Chinese cabbage and white meat in casserole

Health benefits

Pork belly: nourishing blood

Pepper powder: nourishes blood, protects teeth, and protects bones

Sichuan pepper: Warm

Ingredients and materials

300g pork belly

Half pickled Chinese cabbage

100 grams of mung bean vermicelli

Oil 15ml

3 grams of scallions

2 grams of ginger

2 grams of salt

2 grams of pepper powder

2 grams of monosodium glutamate

2 Sichuan peppercorns

10 pieces of star anise

10 milliliters of cooking wine

approach

1. Put the pork belly in cold water

2. The fire is boiling

3. Pour in cooking wine

4. Sichuan pepper, star anise, scallion, ginger

5. Stick chopsticks into the meat

6. After pulling it out, there is no blood and it has matured

7. Sliced pork belly after cooling

8. Take out pickled Chinese cabbage for standby

9. Cut scallions into shreds

10. Cut ginger into shreds

11. Pour oil into the pot and heat it up

12. Pour in scallions and ginger and stir fry until fragrant

13. Pour pickled Chinese cabbage

14. Stir fry until fragrant

15. Stir fried pickled Chinese cabbage in casserole

16. Add another layer of fans

17. Place the cut meat on top

18. Add salt for seasoning

19. Pour in the soup for boiling meat

20. Stew on fire

21. Half an hour later

22. Add pepper powder

23. MSG can turn off the heat

24. A delicious dish is ready

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Tips

Pickled Chinese cabbage can be pickled or purchased outside. First, stir fry pickled Chinese cabbage with scallions and ginger, so as to remove the taste of pickled Chinese cabbage and make pickled Chinese cabbage more fragrant. When pickled Chinese cabbage is boiled in the meat soup, the meat tastes stronger.

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