condiments

500g ribs, half a slice of sauerkraut.

300g of frozen tofu and 2-3 segments of onion.

2-3 slices of ginger and onion sauce 1 spoon.

2 tablespoons cooking wine 15ml soy sauce.

A little salt and a little chicken essence.

2 vermicelli 50g aniseed.

Sugar 1 spoon

Steps of stewing sauerkraut with braised pork in casserole

1. Wash the pig bones, put them into the pot, add cold water and fire, and take them out after the water boils. Cut onions and ginger.

2. Pour the oil into the casserole, stir-fry the onion and ginger until fragrant, then pour in the cooked bones, add cooking wine, soy sauce and sugar, stir well, and then add boiling water until the bones are submerged. Stew for about half an hour.

3. Wash sauerkraut and shred frozen tofu. Then go into the casserole together. Add leek sauce and salt, and continue to stew until the ribs are soft and rotten.

4. add vermicelli. Continue to stew 10- 15 minutes. The length of time depends on the softness of the fans. Add chicken essence to taste.