Braised white meat with Chinese sauerkraut

Pickled white meat with sauerkraut raw materials: half a catty of loin steak, two or two pieces of sauerkraut, one or two pieces of fine powder, and two pieces of dried rice. Seasoning: one dollar for refined salt, two dollars for miso, two dollars for leek, and half a piece of bean curd. Method: (1) Scrape the skin of the loin steak, cook it and cut it into four-inch long slices. Slice the sauerkraut, cut into filaments, wash and drain. Soak the dried seaweed and fine powder. (2) Boil the broth, skim off the froth, add shredded sauerkraut, dried rice, sliced white meat and refined salt, boil for three minutes, add the fine powder and vegetarian meal, and simmer for a few minutes. Dip in fermented bean curd and leek sauce when eating. Features: Sauerkraut is crisp and tender, fat but not greasy, and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)