30-60 minutes

5 pork bones, 2 bags of sauerkraut, 8 peppers, 1 aniseed, 2 tablespoons of sugar, 2 tablespoons of soy sauce, proper amount of edible oil, salt, monosodium glutamate, water, onion, ginger, garlic and cooking wine.

Cooking steps

Step115

Show me the main materials.

Step 2/ 15

Soak the big bones in clear water 10 minutes to remove blood, take them out and put them in the pot. The less water in the pot, the better. Add onion, aniseed and pepper.

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@ Bring the fire to a boil, then simmer on low heat 10 minutes. Skim the floating powder, remove the big bones, put them on a plate, and pour out the remaining water.

Step 4/15 Clean the residual foam under the faucet.

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Slice or shred onion, ginger and garlic.

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Heat hot oil in a pan over medium heat, slice onion, ginger and garlic, stir fry,

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Add sugar and soy sauce, circle clockwise with a shovel to melt the sugar,

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Add the big bones and stir fry.

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Stir-fry until both sides are colored.

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Water or broth, I used two bags of sauerkraut, added water to a little more than half of the big bones, and stewed for a long time, which led to a little insufficient water later, and then added water. Let's control the amount of water ourselves, but in summary, two bags of sauerkraut with water and no bones should be enough!

Step1115

Cover the pot and stew over high heat. Add appropriate cooking wine and stew at 900 degrees. Remember to turn it over, but don't turn it over all the time.

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Soak sauerkraut in water during the gap time until the big bone is basically healed.

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Stew the big bones for about 20 minutes. Squeeze the sauerkraut into a ball, dry it, pull it away and shake it into the pot.

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Continue to stew for about 10 minute, add thirteen spices, stew with salt for 30 minutes, stir well, taste the taste of carrion, and stew for a while when it is salty. Finally, monosodium glutamate is transferred.

Last gear

Take out the pan and put it on the plate. Sprinkle with coriander. Dress up, hey hey.