Raoheyuan white meat

Preparation materials of salted white meat: main ingredients: 250 grams of pork rib (pork belly) and 150 grams of sour cabbage; Accessories: 50 grams of vermicelli; Seasoning: 15g of coriander, 10g of leek, 20g of fermented bean curd (red), 3g of salt, 15g of pickled leek flower, 3g of monosodium glutamate, 15g of Chili oil and 3g of pepper. The characteristics of salted white meat: the taste is salty and fresh, and white meat is fat but not greasy. The practice of blanching white meat: 1. The pork belly with skin is first browned with open fire, then soaked in clear water, scraped and cleaned; 2. Put the pot on the fire, add the washed pork belly and clear water, cook until the pork is seven ripe, remove the drained water, and become pork belly; 3. Cut the cooked pork belly into thin slices about 10 cm long; 4. Rinse the sauerkraut, make each leaf smooth and thin, then cut it into filaments with a top knife and pinch off the water; 5, vermicelli with water, cut off with a knife, set aside; 6. Wash coriander and leek, cut into sections and set aside; 7. Boil 500 ml of broth in the spoon, put the sliced white meat and pickled cabbage into the soup in the spoon at the same time, add coriander, leek, refined salt, monosodium glutamate and pepper, then stew for about 10 minutes with low fire, add water-soaked vermicelli, stew for 5 minutes, pour into a big soup bowl, and dip in fermented bean curd, pickled leek and Chili oil when eating. Tips for making white meat: 1. The thinner the white meat, the better; 2. Pickled vegetables are essential and should be washed clean; 3, leek, coriander can also be salted in advance and then put into hot pot soup, the taste will be more salty and delicious. Food phase grams: sour cabbage: sauerkraut should not be eaten with persimmons, which will lead to gastrolithiasis.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)