What is the practice of braised pork with Hakka sauerkraut? Diversity of Hakka cuisine.

1. Wash the sauerkraut and soak it in clear water for a while.

2. Drain the water in the sauerkraut and cut it into large pieces.

3. Cut the pork belly into large pieces.

4. Dice ginger and garlic. Prepare dried tangerine peel, rock sugar and a small piece of cinnamon.

5. Cool the rock sugar under the oil and melt it with a small torch.

6. Add pork and wrap it in sugar, then add ginger, garlic, dried tangerine peel and cinnamon and stir fry.

7. Turn off the fire when the pork surface turns yellow, add a little soy sauce and mix well.

8. Spread sauerkraut on the bottom of the pressure cooker.

9. Put pork on kimchi.

10. Add a little rice wine.

1 1. Add half a bowl of water.

12. Sprinkle thirteen incense. Cook on fire after charging 10 minute.

13. Finally, add salt to taste.

skill

1. Don't have a big fire when frying sugar. You should simmer until the sugar turns brown. Put the meat when there are small bubbles, and it will be bitter if it is put for too long.

Stir-fry the pork for a while, stir-fry some oil, it won't be too fat.