material

Raw materials:

300g of pickled cabbage, 0/00g of sweet potato vermicelli/kloc-,250g of frozen tofu and 500g of pork spine.

Seasoning:

Onion ginger, star anise, salt.

working methods

Exercise:

1, chopped pig spine, washed and soaked in cold water for one hour to remove blood foam;

2. Put the soaked pig spine into a pressure cooker, add onion ginger, a little salt, star anise and boneless water, aerate and press for 45 minutes;

3. Pickled sauerkraut removes water, and the vermicelli does not need to be soaked. If it is in bulk, the surface dust can be washed off;

4. Heat the oil in the pot and stir-fry the chopped green onion, stir-fry the sauerkraut for one minute, pour in the cooked bones and bone soup, boil the frozen tofu and vermicelli, simmer for about half an hour, and sprinkle a little salt out of the pot!