Teach you to do the northeast of the sauerkraut stewed pork ribs, this is the authentic way to eat

Sauerkraut stewed pork ribs is the northeast of the very famous home cooking, small time I grew up in the countryside every winter home kitchen will be pickled in two tanks of sauerkraut for a winter reserve. Green leafy vegetables were almost a luxury in the winter at that time. Stewed pork ribs with sauerkraut, white meat with sauerkraut, and potato soup with sauerkraut were all winter favorites. I didn't like sauerkraut at that time, but now that I'm in a foreign country, my affection for sauerkraut is getting deeper and deeper. Every time I go to the supermarket, I will buy two bags, although it can solve a trace of nostalgia, but I still feel that it is not as good as my mother's pickle. This is not today again craving, in making a meal of sauerkraut stewed pork ribs.

The authentic sauerkraut stewed pork ribs, is not too much seasoning, eat is the meat and sauerkraut sour aroma, with the Northeast potato vermicelli, with a northeastern words: "you can make it"

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

Seasoning: Onion, ginger and garlic, soy sauce, garlic paste, pepper, chicken powder

The first step: dealing with ribs, ribs cut into small pieces, cold water into the pot with onion, ginger, star anise and cinnamon after the water boiled to beat the blood froth and then turn to the medium heat for 40 minutes, stewed for 30 minutes with 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, do not like it can be replaced with 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 about 10-15 minutes 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 inside a roll, eat up not to mention how fragrant, this is the correct way to eat the Northeast sauerkraut stewed pork ribs,