5 kg of ribs, 2 kg of sauerkraut, potato 1 piece, appropriate amount of diced fat, onion, ginger, garlic, pepper powder, aniseed powder, vinegar, soy sauce, cooking wine and salt.

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Onion root

How to stew pork ribs and sauerkraut in Inner Mongolia?

Blanch the ribs in cold water, take them out, wash them and control the water.

Dice onion, ginger and garlic, and dice fat.

Pour about a spoonful of vegetable oil into the pot, the amount of oil is a little more, the sauerkraut absorbs oil, the firewood is oil-free and fragrant, then add the diced fat meat, stir-fry until the diced meat is brown, and then add the onion, ginger and garlic to stir-fry for fragrance.

Add spareribs and stir-fry until the meat is fragrant, add appropriate amount of pepper powder and aniseed powder, stir-fry again until the color is slightly yellow, add cooking wine, light soy sauce, stir-fry another spoonful of vinegar, pour in more hot water than spareribs, cover with high fire and simmer for 20 minutes.

Add potato stew 10 minute. Finally, add sauerkraut and stew for 40 minutes to 1 (you can stew more if you want to eat soft and rotten). Finally, add some salt, not too much salt. Sauerkraut itself has salty taste.