We can wash the bones and spines we bought first, blanch them in a pot with cold water, add onions, ginger and cooking wine to remove the fishy smell, blanch them to remove the blood, and stew them on low heat for 20 minutes. When we were in the stew pot, we were not idle, and we did something here. We can wash our pickled sauerkraut twice with clear water first, and then turn the water clean for later use. At this time, take the pork bones out of the pot, control the water to dry, oil the pot, add the blanched bones, add a spoonful of garlic, onion ginger, pepper and thirteen spices, stir-fry, add a spoonful of soy sauce, stir-fry and add a pot of water. Just cover it, there will still be a lot of soup. Our soup is good. Because this sauerkraut soup is also delicious, put the prepared sauerkraut into the pot and break it up. Then add some dried peppers, salt and chicken essence, adjust the taste, buckle the lid and stew for 28 minutes, then open the lid and you can turn on the stove. In fact, many people like this dish. Everyone likes to eat stewed pork bones with sauerkraut dipped in garlic sauce. This dish is suitable for winter. Good, it can drive away the cold. You can try it together when you learn.
We can cut the big bones directly from the middle, put them in a pot with cold water, add some cooking wine, cook for a few minutes, take them out and wash them with clear water, then change the water, add onions, ginger, star anise and dried peppers, and boil them. If this is pressed in a pressure cooker, it will take about 25 minutes. During this time, we can use a sharp knife to cut a whole sauerkraut into even shreds, cut the stew, throw it in clear water twice, and then wring the water out for later use. Prepare more, add some potato noodles and big bones. It is time. Let's add sauerkraut, vermicelli and salt. Why did you add salt later? Because you add salt first, and that bone, carrot and pepper is diluted with water, you can eat it directly.