Stewed white meat with sour cabbage is a favorite delicacy of northerners in winter. Our restaurant selects pork belly and continues the royal palace barbecue hanging furnace hanging grilling technique. It replaces the traditional pork belly method and uses the saltiness of moon clams instead of salt, thus making the meat more fragrant. It is highlighted and the soup is more delicious. This dish has become a specialty of our restaurant and is deeply loved by customers.
Key 1. Pickled cabbage must be naturally fermented to achieve the best taste. 2. There is no need to add salt to this dish. Only by mastering the saltiness of the sauerkraut and moon clams can the dish taste delicious.
Ingredients: 800g pickled cabbage, 300g homemade oven meat, 200g frozen tofu, sweet potato vermicelli , 150g each of moon clams.
seasoning: 1.5 kilograms of bone broth, 30 grams of white vinegar, 20 grams each of green onion and cooked lard, 10 grams each of ginger slices and pickled wild millet, 8 grams of MSG, and 5 grams of chicken powder. Production by
1. Cut the pickled cabbage into shreds with a knife; cut the homemade oven meat into 3 mm slices, cut the frozen tofu into 6 mm slices; cut sweet potato vermicelli and soaked millet into sections. 2. Heat a clean pot, add cooked lard, green onions, ginger slices, and wild millet and stir-fry until fragrant. Add shredded pickled cabbage and stir-fry until fragrant. Pour in the bone soup and bring to a boil. Add MSG and chicken powder to taste. 3. Remove the sauerkraut and put it into a casserole. Arrange the frozen tofu, pork slices, sweet potato vermicelli and moon clams in layers. 4. Pour in the original soup, cover and boil for 20 minutes, sprinkle with coriander when serving.
Homemade Oven Meat Use 500 grams of fresh pork belly, add 20 grams each of green onions and ginger slices, 4 grams of salt, 1 gram each of five-spice powder and aniseed powder, marinate for 24 hours, and bake in the oven for 4 hours until the skin is crispy. That’s it.
