Recipe for Braised Pork Ribs with Sauerkraut
Sauerkraut Pork Ribs Soup
Ingredients: 750g pork ribs, 200g sauerkraut, 10g ginger slices, 2 cloves garlic, 10g green onions, pickled 50g pepper, 2g chicken essence, 2g salt, 20ml oil, 2g pepper
Method:
1. Wash the ribs and chop into pieces 2cm wide and 3cm long.
2. Soak and wash the sauerkraut for 5 minutes and cut into 3cm long slices. Cut the pickled peppers into short sections, and cut the green onions, ginger, and garlic into slices. Crack the pepper with the handle of a knife.
3. Pour water into the pot, bring to a boil over high heat, put the ribs in and blanch them once, then remove and drain the water.
4. Heat the oil in the wok until it is 50% hot. Add the pickled pepper, ginger, garlic and green onion and saute until fragrant, then add the pickled cabbage and stir-fry.
5. Put the ribs in and stir-fry until the flavor is fragrant, add 1000ml water, bring to a boil over high heat, skim off the foam, change to low heat and simmer slowly until the ribs are cooked and soft, add salt and chicken essence. and cracked pepper and serve.
Tip: Fry the sauerkraut and pork ribs in oil first and then cook them to bring out their delicious flavor more easily.
Nutritional value of sauerkraut
Efficacy and function of sauerkraut. Eating sauerkraut regularly can increase the probiotics in the gastrointestinal tract, which can help digestion and increase appetite. Sauerkraut contains vitamins a, b, c and a variety of minerals. In addition, sauerkraut can also play a preventive role in patients with obesity and hypertension. Sauerkraut also has antioxidant activity, which has beauty and anti-wrinkle effects. The calcium lactate in it also helps the growth and development of children.
Sauerkraut retains the nutrients of the original vegetables to the maximum extent and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because sauerkraut uses the storage method of lactic acid bacteria dominant flora, it contains a large amount of Lactic acid bacteria.