Northeast Chinese sauerkraut

Big bone stick

verdant

ginger slice

salt

Light soy sauce

chicken essence

Sichuan pepper

Star Anise

Mircia

cinnamon

fennel

Dried hawthorn slices

Red pepper

How to stew sauerkraut with northeast big bone stick?

First deal with the big bone stick. Of course, when you buy it, you must let the seller break the bone, otherwise it will be very troublesome to handle it yourself. Put the bone stick in a pot with cold water, boil the water and remove the foam. Repeat this step several times, so that it is clean.

Then add onion and ginger slices, wrap them in gauze (pepper, aniseed, fragrant leaves, cinnamon, fennel, dried Chili and dried hawthorn slices), and cook them in soy sauce, salt and slow fire for two hours until the place is soft and waxy. Of course, you can also use a pressure cooker, but I like the taste of slow stew! The key point is that the fracture of bone rod should be placed upright, so as not to leave bone marrow because of long-term stewing!

Now I deal with sauerkraut. In winter, I will use my own pickled sauerkraut. When I have no time, I will buy sauerkraut to cook. What I often buy is Cui Hua sauerkraut (not an advertisement). Wash it twice with clear water and drain it for later use.

When the big bone stick is cooked, stew it in sauerkraut balls for 20 minutes. When it's ready, add chicken essence and you can cook. The soup for cooking bone sticks is bone marrow oil, so it is not necessary to stir-fry sauerkraut separately.

Save some soup, eat sauerkraut, chew bone sticks, and have a bowl of soup to soak rice. That's it!

skill

1, the bone stick should stand up and cook.

2, sauerkraut should be dried

3, there must be soup and rice, don't say I didn't remind you?