所需食材
- 酸菜300g（切丝）
- 猪五花肉或后腿肉500g（整块）
- 粉丝（可选）
- 姜片
- 葱段
- 八角1颗
- 盐适量
- 白胡椒粉
食材准备
- 五花肉整块冷水下锅，加姜片葱段煮40分钟至筷子能插入，捞出晾凉切薄片
- 酸菜挤干水分切细丝
烹饪步骤
- 炒酸菜：锅中放少许油，放酸菜丝中火炒出酸香味，约3分钟。
- 煮汤：加入煮肉的原汤（或清水），放八角，大火烧开转中火煮15分钟。
- 下肉片：将切好的白肉片摆入锅中，加粉丝（如使用），再煮5分钟。
- 调味：加盐和白胡椒粉调味，趁热出锅。
小贴士
- 这是东北经典的酸菜白肉火锅/炖菜，酸菜越炒越香
- 肉片切得越薄越能体现"白肉"的爽滑口感
Ingredients
- 300g Chinese sauerkraut (shredded)
- 500g pork belly or leg (whole piece)
- glass noodles (optional)
- ginger
- spring onion
- 1 star anise
- salt
- white pepper
Preparation
- Boil whole pork piece from cold water with ginger and onion 40 min until a chopstick pierces it easily. Cool and slice thinly.
- Squeeze sauerkraut dry and shred finely.
Steps
- Fry sauerkraut: Stir-fry shredded sauerkraut in a little oil on medium heat 3 min until fragrant and tangy.
- Broth: Add the pork cooking broth (or water), star anise, bring to boil then simmer 15 min.
- Add pork: Arrange sliced pork in the pot, add glass noodles if using, simmer 5 more min.
- Season: Add salt and white pepper, serve hot.
Tips
- A Northeastern classic hot-pot-style stew — the longer the sauerkraut fries, the more fragrant it gets
- Slice the pork as thin as possible for the signature silky "white meat" texture
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