500 grams of Chinese sauerkraut

600 grams of ribs

Appropriate amount of onion and ginger

Zanthoxylum bungeanum and aniseed are appropriate.

Proper amount of salt

Appropriate amount of chicken essence

Recipe practice:

1. Wash sauerkraut and control the moisture content.

2. The ribs are soaked in cold water 1 hour, then washed and dried.

3. Cut the onion, slice the ginger and prepare the seasoning.

4. Put the bones into the pressure cooker, add the boneless water and pour the seasoning, cover the pot and cook for 20 minutes.

5. After the ribs are cooked, pour the sauerkraut into the pot and add the right amount of salt. Bring it to a boil and simmer for half an hour. (No need to cover the pressure valve)

6. Finally, add some chopped green onion and some chicken essence.

7. Stewed ribs with sauerkraut are on the table.

Recipe tip: Sauerkraut can only be put when the ribs are cooked, and it must be stewed for more than half an hour before it is delicious.