Braised white meat

Cooked pork is cut into rectangular thin slices, pickled cabbage is washed with water, cut into filaments and stewed with water vermicelli. It is one of the most distinctive northeastern dishes in Harbin. When you eat it, you can fill it with garlic sauce (mashed garlic, mixed with soy sauce, and appropriate amount of monosodium glutamate and salt can also be added to enhance the flavor). This dish is fat but not greasy, tender and fresh, and it is around 20 yuan. Cuisine: Northeast cooking techniques: sauce after cooking: Northeast sauerkraut, cooked pork belly, vermicelli seasoning and other fresh soup, pepper salt, monosodium glutamate, pepper, white vinegar coriander, sesame oil, initial processing → changing knives → hanging soup for seasoning → soaking raw materials → heating to maturity → embellishing spices → Sauerkraut is cut into filaments and washed. Prepare the vermicelli after soaking. Put fresh soup in the frying spoon, put the sliced meat, pickled cabbage and vermicelli into the soup after boiling, move it to a low fire after boiling, skim off the floating foam, add refined salt, monosodium glutamate and pepper water to stew until it is mature. When ripe, add a little white vinegar and pepper into the soup, and garnish with coriander and sesame oil to serve. The flavor is salty, fresh and sour, and it is appetizing. Note that the heating time should not be too long, otherwise the sauerkraut will not be brittle. If it is not sour, you can add a proper amount of white vinegar, but you should add it after it is mature. If you add it too early, the sour taste of vinegar will evaporate. Pepper is also volatile, so it should be put in when it is ripe. The naming method is based on the combination of cooking techniques and the names of main ingredients.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)