Pork ribs stewed with sauerkraut is a Northeastern cuisine and one of the most common home-cooked dishes eaten by Northeastern people in winter. The main ingredients include pork ribs, sauerkraut, etc. It is simple and convenient to make, delicious and full of emotions, adding warmth to the cold winter. The method of this dish is very simple, but the taste is excellent!

1. Wash the pork belly and pork ribs, and cut the pork belly into square-inch-sized slices about the thickness of chopsticks. Soak the vermicelli in warm water until soft. Wash the shredded pickled cabbage with clean water and wring out the water thoroughly. Mix onions, ginger, garlic, cooking wine, light soy sauce, peppercorns, salt, etc. with water to make half a small bowl of soup and set aside.

2. Pour a small amount of oil into the pot, heat it slightly, add the meat slices and stir-fry over warm fire. When the meat is oily and changes color, add the ribs and stir-fry together (the heat should not be too high during the whole process)

3. Stir-fry over high heat until the ribs change color. Pour the soup (see step 1) into the pot and stir-fry the meat and ribs over high heat.

4. Add boiling water to cover the meat in the pot. After high heat, turn to low heat and simmer for about 15 minutes.

5. Add potato cubes and simmer until the potatoes can be pierced with chopsticks (if there is little water, you can add some hot water).

6. Add shredded sauerkraut and tofu, spread on the meat, add water to cover the vegetables, and simmer over low heat for about 15 minutes. Add the vermicelli and simmer for about 2 to 3 minutes. Sprinkle more chopped green onion. Finally, turn the vegetables and meat from the bottom up, mix well, and remove the soup.

Okay, have you learned it?