Accessories: water, ginger, onion and star anise.

Seasoning: salt, sugar, peanut oil.

Stewed sparerib with Chinese sauerkraut

Exercise:

1. Put 10g cooking oil and 20g white sugar into a pot and bring to a boil over medium heat.

2. Melt the sugar slowly, turn to low heat, and stir with a shovel to make the sugar evenly heated.

3. Stir-fry until the sugar bubbles change from big to small and fine, then pour in 1 bowl of water and continue stirring.

4. Turn off the fire after the water is boiled, and put it in a bowl for later use.

5, another pot, add ribs and water, water can not be ribs.

6. After boiling for 6 minutes, turn off the fire after the blood foam in the meat boils, and remove the ribs for later use.

7. Cut the sauerkraut into filaments, clean it, and squeeze out the excess acid juice by hand.

8. Slice the ginger and cut the green onion into large sections with the width of 1 cm.

9. Pour the fried sugar into the pot and add 5 or 6 bowls of water to boil.

10, after the water is boiled, add ginger slices, onion segments and aniseed, and cook for 4 minutes.

1 1, add ribs, but the water is not enough for ribs.

12, cover the pot and stew for about half an hour.

13, add sauerkraut, cover the pot and cook for 12- 15 minutes, add a little salt and turn off the heat.