Bamboo shoots, pickled cabbage and pork ribs soup

Ingredients

Sauerkraut, pork ribs, vermicelli, ginger, green onions, cooking wine, lard, salt, chicken essence

Method

1. Cut the vermicelli into short pieces in advance and soak them in warm water until soft

2. Wash the blood from the ribs, bring the cold water to a boil, add the ribs and cook for three minutes

3. Take out the ribs, wash and drain

4. Pour cold water into a clean pot, put the blanched ribs in, and cook over high heat

5. Bring to a boil in the pot, then turn to low heat, skim off the scum, add cooking wine, ginger slices and green onion knots, simmer for 1 hour

6. Wash the sauerkraut with clean water, drain the water, and stir-fry Put lard in the pot, stir-fry the shredded pickled cabbage until thoroughly stir-fried, put it into the pork ribs soup and simmer together, add the vermicelli after 10 minutes, cook for a few minutes until the vermicelli becomes transparent, add an appropriate amount of salt and chicken essence to adjust the flavor, and it's ready