Pork short ribs are used for braised pork ribs with sauerkraut.

Recipe for Braised Pork Ribs with Sauerkraut

Ingredients:

Main Ingredients: 3 pork chops, 1 large potato, a handful of vermicelli, 1 sauerkraut /4 pieces. Ingredients: green onion, ginger.

Seasoning: soy sauce, pepper powder, cooking wine, salt, chicken essence.

Steps:

First chop the ribs into small pieces, taking only the small ribs in the middle and not the big bones at both ends. Scald with boiling water to remove blood foam. Cut the purchased sauerkraut into small pieces, slice the thick sauerkraut into thin slices, and soak in cold water for a while. Peel the potatoes and cut into large chunks. Soak the vermicelli in hot water until soft. Mince green onion and ginger.

In the process of blanching the ribs, you can prepare the ingredients. In a small bowl, add wine, pepper powder, salt, chicken essence, and water, and stir evenly.

Heat the oil pan, add the onion and ginger and sauté until fragrant. Pour in the pork ribs and stir-fry, add soy sauce and pepper powder. Stir-fry for a while until the ribs are 5 times cooked, add sauerkraut, potatoes and vermicelli, and add the ingredients in a small bowl. Add another small bowl of water to cover half of the vegetables, cover and simmer over medium heat. After ten minutes, it's ready to be cooked. Be careful not to let the water boil dry when stewing, otherwise it will affect the appearance and taste of the dish.

Recipe for braised pork ribs with Northeastern sauerkraut

Ingredients:

500 grams of pork ribs, 300 grams of sauerkraut, a little green onion, a little ginger, 3 grams of Sichuan peppercorns, fragrant 5 leaves, a little cinnamon, 3 star anise, 1 spoon of cooking wine, appropriate amount of salt, 3 dried chili peppers, and appropriate amount of cooking oil.

Steps:

Prepare ingredients. 500 grams of pork ribs, 300 grams of sauerkraut and various seasonings.

Place the pork ribs in cold water and blanch them to remove any blood foam. After the water boils, turn off the heat and wash away the blood foam on the surface of the ribs.

Put the ribs into a casserole, add peppercorns, star anise, cinnamon, bay leaves, green onions, ginger, and 1 spoon of cooking wine, add an appropriate amount of water, and simmer over low heat for 1 hour.

Wash the sauerkraut. If it is too sour, wash it twice more. Cut the sauerkraut into shreds and twist to dry the water.

Put in the oil in the pan, stir-fry the dried chilies until fragrant, then add the pickled cabbage and stir-fry.

Stir-fry until the sauerkraut is fragrant and add appropriate amount of salt to taste. Turn off the heat, pour the fried sauerkraut into the casserole and simmer with the ribs for 20 minutes, then turn off the heat and remove from the pot.

Finished product.

Tips

You can also add tofu, vermicelli and other ingredients to stew together.