Sauerkraut stewed pork ribs to do a good job, and not greasy, it must be fire to fight the water to remove the oil, and then frying with hot oil to remove the oil from the ribs, and then carefully seasoned, pay attention to the fire, this dish has achieved the effect.

Northeastern cuisine ingredients:

Pork ribs 250 grams, 300 grams of sauerkraut, 1 tablespoon of cooking wine, 1 green onion, a little bit of salt, 2 tablespoons of oyster sauce, 3 slices of ginger.

Practice steps:

1 ribs hot water in the pot blanch hemorrhagic foam, cold water rinse clean (I bought grain-fed black pigs, purines are very few) put in a pressure cooker, a spoonful of cooking wine, a few slices of ginger, pressed for 15 minutes

2 sauerkraut shredded with cool water to clean, soak (bought vacuum bagged)

3 pots and boil the oil (a very small amount of oil, if the ribs are relatively fat, recommended) direct use of ribs fried oil use), the surface of the ribs slightly golden brown add sauerkraut, oyster sauce two spoons together stir fry.

4 Add water and simmer for 10 minutes, add a little salt and stir fry evenly. If there is vermicelli, the flavor is even better.

5 juice out of the pot ~ vegetable soup infiltrated in the meat, not greasy, and very fragrant. Sauerkraut and pork are a natural match?