The authentic Northeastern Chinese sauerkraut stewed pork ribs, do not need too much seasoning, eat is the meat and sauerkraut sour aroma, with the Northeast's potato vermicelli, with a northeastern saying: "you can make it"

Main ingredients: pork ribs one catty, sauerkraut bag (480 grams) dry vermicelli a small hand

Seasonings: onion, ginger and garlic, soy sauce, garlic puree, pepper, chicken powder

The first step: processing ribs, ribs cut into small pieces, cold water into the pot with onion, garlic puree, pepper, chicken powder

The first step: dealing with ribs, ribs cut into small pieces, cold water into the pot with onion and ginger anise cinnamon water after the opening of the net blood froth and then turn to medium heat for 40 minutes, 30 minutes of stewing time to add the right amount of salt.

The second step to deal with sauerkraut: supermarkets to buy sauerkraut It is best to directly buy sauerkraut shredded, over and over again in cold water (if you like to eat sour with cold water, if you do not like too sour can be scalded with hot water)

Vermicelli soaked in boiled water, standby

The third step: the beginning of the production, the pot under the meat oil (lard) so that stewed out of the delicious, you can also like to change to the The oil is hot and fragrant onion and ginger, and then into the sauerkraut stir-fried sour flavor.

Stir fry the sour flavor of sauerkraut, into the cooked ribs, and then into the spare ribs soup and then add salt and pepper, chicken powder seasoning

Sauerkraut on top of the vermicelli remember to not stir, vermicelli in the bottom of the pot easy to paste, sprinkle a few berries on top of the small fire in the stew for 10-15 minutes or so to let all the flavors of the integration of each other

Lastly can be mounted on a plate! Out of the pot, sour ribs in the soy sauce and garlic paste inside a roll, eat not to mention how fragrant, this is the correct way to eat the Northeast pickled vegetables stewed ribs.