How to Make Sauerkraut-Stewed Pork Shoulder

Pickled cabbage Rib meat with pickled cabbage How to make it delicious? What ingredients do we need to learn how to make pickled cabbage and rib meat at home?Ingredients？Cooking network's editor provides a home cooking guide for pickled cabbage and rib meat, making it easy for kitchen beginners to create tasty dishes.

Introduction of ingredients for pickled cabbage and rib meat

Main ingredients:

2 pounds of pork butt 1 small bunch of dry pickled cabbage

Auxiliary materials:

Oil (as needed) Salt (as needed)Dark soy sauce (as needed) Old dark soy sauce (as needed) Cooking wine (as needed)Ginger (a little bit) Garlic (a little bit, dry)Red pepper(a little bit)

Steps to make pickled cabbage and rib meat:

Soak the pickled cabbage in advance.

Chop the pickled cabbage finely. Prepare ginger,clove(s) of star anise, garlic, and dried chili peppers.

Boil the meat with cold water, add ginger slices and cooking wine, boil until it comes to a boil, remove scum, continue boiling until a toothpick can easily pierce through.

Remove the meat from the pot when done, pluck out short hairs thoroughly (the broth is kept for use), dry the meat well. This step is very important; if not dried properly, oil might splatter.

Heat an appropriate amount of oil in a pan to cover the bottom of the pan.

Place the cooked meat skin-side down into the hot oil and fry until golden brown. Be careful with oil splatters; use a lid as needed. If there are severe splashes, you can completely cover the pot and open it later.

Fry the skin side of the meat until golden brown, then turn over to ensure both sides are evenly golden brown before removing from the pan.

Soak the fried meat in the broth that was used for boiling the meat for about 2 hours.

Remove the meat and slice it thinly.

Place the sliced meat skin-side down into a large bowl. Drizzle with an appropriate amount of light soy sauce, dark soy sauce, add just a little salt, and a small amount of cooking wine.

Heat oil in a pan, add ginger, garlic, star anise, and chili peppers to stir-fry until fragrant.

Add the pickled cabbage and stir-fry for one minute, then season with an appropriate amount of salt.

Arrange the stir-fried pickled cabbage over the meat bowl, covering it completely.

Place an appropriate amount of water in a pressure cooker with a steamer insert.

Place the meat bowl into the pressure cooker and let it boil until steam starts to rise. Reduce heat to low for 15-20 minutes before turning off the heat.Drain out the broth from the meat bowl first. Place a plate upside down on top of the bowl.

With one hand holding the plate and the other lifting the bowl, quickly flip them over so that the bowl is inverted onto the plate.

Remove the bowl to serve, and pour the drained broth back over the meat. Sprinkle with some chopped green onions if desired.

Hold a plate in one hand and a bowl in the other.

Quickly turn the bowl upside down and invert it onto the plate.

Remove the bowl and pour the spilled soup back over the meat.