How to cook stewed meat with sauerkraut

Sauerkraut stew is a famous dish in Northeast China, which is necessary for every family's banquet. There are many procedures, and the food is delicious. Salty and sour, the meat slices are smooth and tender. Stained with a little material, the word "Xiang". This dish is fat but not greasy, mellow but not firewood.

Ingredients: 250g tenderloin, 250g cooked pork belly, 50g pickled cabbage 1 bag, 50g auricularia, shredded pickled pepper10g, ginger slices, onion slices, bean paste, refined salt, cooking wine, monosodium glutamate, sugar, dried starch, fresh soup and salad oil.

Production method:

1. Slice the tenderloin into thick slices, put it in a pot, add refined salt, monosodium glutamate and pepper, mix well, marinate for about 10 minute, then soak the dry starch evenly, pound it on the pier into thin slices, and then cut it into small pieces for use; Cut the cooked pork belly into slices with a length of 5 cm and a width of 3 cm; Shred sauerkraut, and then put it in a pot with agaric.

2. Wash the pan, heat it with salad oil, stir-fry ginger slices and shallots, then stir-fry shredded pickled peppers and bean paste, stir-fry sauerkraut, fungus and pork belly, add cooking wine, add fresh soup, stew for about 5 minutes, then add tenderloin slices and stir-fry monosodium glutamate.

nutritive value

Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because sauerkraut uses the storage method of lactic acid bacteria dominant flora, it contains a lot of lactic acid bacteria. Some data show that lactic acid bacteria is a normal flora in human intestine and has the function of maintaining the normal physiological function of gastrointestinal tract.

Edible efficacy

1, preventing constipation and enteritis.

2, reduce blood cholesterol content.

3. Reduce the concentration of liver fat.