stewed ribs with Chinese sauerkraut in northeast China

main

511g of Chinese sauerkraut? 511g of ribs

Accessories others

211g of frozen tofu? A fan? Three slices of ginger? 11 ml of cooking wine? A spoonful of salt? Proper amount of cooking oil? 31 grams of onion? Anita? Three

pickled vegetables are a must-have food for the northeast people in winter. When I was a child, my mother and father would accumulate a large jar of pickled vegetables, and then change their eating methods: stewed pork ribs with pickled vegetables, jiaozi with pickled vegetables, and fried noodles with pickled vegetables. No matter how you eat it, it is full of happiness. Few people have accumulated sauerkraut now, and I am very grateful to the gourmet for sending me sauerkraut for trial use. When you eat sauerkraut, you will still remember the taste of that year.

the method of stewing ribs with sauerkraut in northeast China

step

1

Sun the peasant sauerkraut first, it's delicious!

step

2

all ingredients are ready.

step

3

Wash the spareribs with boiling water to remove blood, and then wash them again for later use.

step

4

pour a proper amount of oil into the pot, add onion and ginger and stir-fry until fragrant.

step

5

add the ribs and continue to stir fry for a while.

step

6

add sauerkraut, pour cooking wine and stir-fry again for a while.

step

7

Pour in water that has not touched all the materials at one time, add in the frozen tofu and gently stir.

step

8

After the big fire is boiled, turn to low fire and stew for 41-61 minutes until the ribs are cooked and rotten.

step

9

Add a handful of pre-softened vermicelli and a spoonful of salt, stir well, cover and simmer for 7-11 minutes.

step

11

Serve, and sprinkle with chopped green onion and coriander leaves.

the finished product of stewed pork ribs with Chinese sauerkraut in Northeast China

Cooking skills of stewed pork ribs with Chinese sauerkraut in Northeast China

tips

1. You can dip garlic sauce when eating.

2. some water will taste better if it is replaced by broth.

3. fans should be soaked in advance.