Northeast Chinese sauerkraut ribs (preferably potato noodles) cooking wine, salt, onion and ginger.

working methods

1 Wash and soak Chinese sauerkraut 15 minutes, cut 2 or 3 pieces on the thick part of the vegetable surface with a blade, and then cut into filaments (the finer the better).

Rinse with clear water, and then dry the water.

Soak the vermicelli in clear water until it becomes soft, and cut it into appropriate long sections.

Wash the ribs, put them in a boiling pot, add water and boil for 2 minutes, pour out the soup and wash away the floating foam.

5. Put the onion, ginger slices, water and ribs into the boiling pot, boil the cooking wine, and turn to low heat 1 hour.

6 Heat the wok, put oil (preferably lard) to 60% heat, stir-fry with shredded sauerkraut until translucent, and add it to the sparerib soup.

7 After boiling, turn to low heat and simmer for 20 minutes (the more cooked, the better)

8 add vermicelli and cook for another 5 minutes, add appropriate amount of salt according to taste (add some Chili rings if you like spicy food)