Take out the cooked pork belly and do not cut it immediately. You should freeze it in the refrigerator or cold storage to let it cool down quickly.

This way the meat can be sliced ​​thinly.

The thinner the meat slices, the more delicious the sauerkraut white meat will be.

Lin Xu didn't freeze it for too long. After putting it in the freezer of the refrigerator for ten minutes and taking it out, the temperature of the meat had dropped significantly.

Place the piece of pork belly on its side on the eucalyptus board, with the cross section of the meat facing up.

Then take a kitchen knife and use the flat knife method to slice the meat into thin slices.

Wei Gan picked up the piece of meat and looked at it:

"Lin Xu, your knife skills are getting better and better. You can actually slice the meat to such an extent. It should be easy to make Li Zhuang white meat, right?"

Lin Xu smiled and said:

"If you add some garlic paste for dipping, wouldn't it be Lizhuang white meat... But brothers can't eat this dish, it's unlucky."

In Sichuan and Chongqing, including the Yunnan-Guizhou region, there are many recipes similar to Lizhuang white meat, such as the more popular white meat with garlic paste, and the large knife white meat in southern Yunnan, etc. The methods are basically the same.

The pork is boiled until tender, cut into thin slices and dipped in the sauce for consumption.

Even the way to eat this pickled cabbage and white meat dish is similar - the pickled cabbage meat also needs to be served with garlic dipping sauce.

Dishes such as pressed pork head and crystal elbow in the store need to be dipped in garlic paste, and the kitchen always has ready-made garlic dipping sauce.

Wei Gan scooped up some garlic paste for dipping sauce, rolled up the long and thin slices of meat in his hand, dipped it in it, and then put it into his mouth to taste.

"Well, it's good. The meat is very fragrant and fragrant. The only drawback is that the fat of the pork belly is not thick enough, so it is not as delicious as the traditional two-knife pork."

Regardless of garlic white meat or Lizhuang white meat, the meat from the buttocks of the pig is used. The meat in this part is thicker, with half fat and half lean meat.

Cook it in this way until it is cooked through and cut into thin slices, so that it tastes chewy but still fresh and tender.

"We cooked a lot of meat today. If you want to eat garlic white meat, I'll leave some for you later. Anyway, people coming back from the car show are not very hungry. I guess they can drink some sauerkraut soup at most."

"Okay, let's cut some cucumber shreds later and roll up the meat."

Roll up?

Are you planning to do something new again?

Lin Xu sliced ​​the meat into pieces and began to prepare the dish.

Set up the wok, slide the pan first, heat it up and then add a spoonful of lard into the pan.

When cooking white meat with sauerkraut, you must add lard. Only the greasiness of lard can make the taste of sauerkraut more crispy.

And with the presence of lard, the sour taste of sauerkraut will be neutralized by the aroma of meat.

The whole dish will be fragrant and not greasy, and the more you eat, the more delicious it will be.

After the oil is hot, add the cut and squeezed sauerkraut into the pot and start stir-frying.

By stir-frying with lard, the sour aroma of sauerkraut will be released and the taste will be crisper.

Don't fry the sauerkraut for too long. Once the sour aroma comes out, pour in the cooked pork bone broth to further increase the unique aroma of the pork.

Use high heat to cook the sauerkraut in the pot for a while, so that the sour aroma and the aroma of the pork are completely combined.

In fact, the longer the sauerkraut and white meat dish is cooked, the more delicious it will be.

Under normal circumstances, if you cook it the next day, the taste will be even better than on the first day.

….

But forget it today, my father-in-law is waiting to eat, so I’d better serve it first.

After cooking for more than ten minutes, Lin Xu took two dry pots, put the sauerkraut cooked in the pot into them separately, and then placed the meat slices neatly on top, completely covering the sauerkraut.

After doing this, pour in the pork bone broth used to cook the sauerkraut.

Finally, pour some white pepper and sesame oil into the soup to make the soup taste better.

Place the dry pot rack on the dining table, light the alcohol stove, put the sauerkraut and white meat pot on it, and use the temperature of the alcohol stove to make the sauerkraut in the pot boil again.

When the sour aroma wafts out from the pot, add the minced garlic dipping sauce and it’s ready to eat.

Shen Guofu sat down, smelled the sour aroma wafting from the pot, and said with a smile:

"Come on, come on, eat some more. Even if you don't eat, it's better to drink some soup. Use the lactobacilli rich in sauerkraut to speed up digestion and reduce the burden on the gastrointestinal tract."

Baobao Shen's eyes widened:

"Dad, when did you understand this? Did you read it in my mother's paper?"

"No, I'm just making up nonsense... But that's the theory. It's better to eat more sour food after overeating. Hurry up, you have to keep fit after eating and drinking enough."

He was afraid that Director Han wouldn't let him eat it, so he actively dragged everyone into it.

He even mentioned that he would go back to work out after dinner to further relax Director Han's vigilance.

I have to say that my father-in-law has quite a lot of tactics when it comes to food.

He did not eat meat directly or sauerkraut. Instead, he took a spoon and scooped half a bowl of sauerkraut soup that had been boiled again in the pot into his bowl.

Hold the soup bowl to your mouth, blow on it, and take a sip.

The soup, with its sour taste mixed with the aroma of pork, is so warm that it slides from the mouth all the way to the stomach.

After one sip of pickled cabbage soup, the pores all over my body opened.

Comfortable!

This feeling of comfort from the body to the limbs is really enjoyable.

"It tastes delicious, sour and delicious. One sip will make your whole body feel comfortable."

However, everyone was unmoved and panicked. At this moment, they had no appetite at all.

After two sips, Shen Guofu saw that no one was touching the kuaizi, so he picked up the empty bowl on the table, filled some more, and handed it to Director Han next to him who was also a little stuffed:

"Daughter-in-law, try it. This sour flavor is really enjoyable."

Han Shuzhen didn't want to taste it at first, but couldn't resist Lao Shen's persuasion, so she took the bowl and took a small sip.

The sour and delicious soup is slightly hot in the mouth, and it really makes your stomach feel comfortable after drinking it.

She said to everyone:

"It's really good. Try it. After drinking this pickled cabbage white soup, your stomach will feel much more comfortable."

At this moment, Lin Xu happened to come out of the kitchen. Seeing that no one moved Kuai Zi, he asked curiously:

"What? You can't eat at all?"

Shen Baobao said:

"I ate too much before, and now I have no appetite for anything... But my parents said it would be good to drink some pickled cabbage soup. I'm going to try it. Yanbao, don't you drink some soup?"

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Everyone gathered around. No one wanted to eat meat or sauerkraut. They all wanted to try the soup in the pot.

….

Lin Xu, on the other hand, was at the car show. He had almost eaten and stopped eating. Instead, he was busy taking pictures of Dundun. At this moment, he smelled the sour aroma wafting from the pot.

Don’t tell me, I’m quite greedy.

Pick up a thin piece of pork from the pot, dip it in the garlic sauce, and put it into your mouth.

The texture of the meat is great, with a sour aroma in the mouth and the unique garlic aroma and saltiness of the dipping sauce. After chewing it, the feeling of eating meat in a big mouth is really comfortable.

Eat this delicious piece of meat and take a bite with sauerkraut.

The pickled cabbage is crispy and full of lard aroma, but when you chew it, you can taste the unique sour aroma of pickled cabbage.

In addition, the cabbage leaves are partially filled with soup, and it is really fragrant, fresh and satisfying after one bite.

After Lin Xu tasted it, he couldn't help but serve himself a small bowl of rice.

With such a delicious dish, it would be a waste not to have some rice.

Seeing that he was eating very enthusiastically, others couldn't help but come over. Some were drinking soup, some were eating sauerkraut, and some were tentatively picking up pork.

At the beginning, everyone just wanted to take a bite.

But after tasting it, I sat down and started eating.

Northeastern cuisine seems to have a magical power. Even if you are full, you will be tempted to take one bite, and then take another bite, and you will fall in step by step.

When I came to my senses, half of the pot of sauerkraut had already reached the bottom.

"This pickled cabbage is so delicious. How about having it again tomorrow?"

Han Shuzhen's suggestion made Lao Shen immediately happy.

Lin Xu said:

"Okay, let's make sauerkraut and pork stewed vermicelli tomorrow. Cut the pork into large cubes and stew it with the sauerkraut for two hours. Then cut the meat when you want to eat it."

Shen Guofu, who was already completely unable to eat, heard this and couldn't help but order two more slices of pork, which was enough.
To be continued...