1. Ingredients: 500 grams of pork ribs; 1 package of Northeastern pickled cabbage; 1 handful of vermicelli; 4 slices of ginger; appropriate amount of cooking wine; half a green onion; appropriate amount of soy sauce; 1 star anise; 10-15 grams of sugar; appropriate amount of water ; Appropriate amount of salt; appropriate amount of chicken essence; 10-15 grams of cooking oil.

2. Wash the ribs, put them in a pot with cold water, add a spoonful of cooking wine and two slices of ginger, boil and remove.

3. Prepare ginger slices, green onion segments and star anise.

4. Put 10 grams of oil in the pot, add onions, ginger, and star anise and stir-fry slightly. Do not use too much heat.

5. Add the blanched pork ribs. Stir fry a little.

6. Add about 1.5 tablespoons of cooking wine.

7. Stir fry evenly and add soy sauce. You can add a little dark soy sauce to adjust the color.

8. Add 10 to 15 grams of sugar. Stir fry evenly. (A little more sugar will add flavor and color to the ribs. The slight sweetness will neutralize part of the sourness of the sauerkraut added later.)

9. Put the fried ribs into the electric pressure cooker In the liner.

10. Add boiling water to cover the ribs, because we will use soup to stew the vegetables later.

11. Electric pressure cooker for 40 minutes. If you are using a regular pressure cooker, it will take about 25 to 30 minutes. If you just stew it in a wok, it will take about an hour. Stew until the ribs are tender.

12. A pack of Northeastern pickled cabbage. (Not the Sichuan sauerkraut used to make sauerkraut fish.)

13. Wash it with clean water. (Just wash it, then squeeze out the water. Don’t wash too much, otherwise the sour taste will be gone.) Take out the water, squeeze out the water, and cut two green onions.

14. Put a little oil in the pot and add the green onions. Then add the dried sauerkraut shreds and stir-fry evenly. (Sauteing the sauerkraut in oil will make it more fragrant, and will remove the sour taste in the sauerkraut, making it more delicious.)

15. Pour in the stewed ribs and soup. Cover and simmer for about 5 minutes.

16. Clean the vermicelli without soaking it in water. Unless your vermicelli is particularly difficult to cook. After 5 minutes add vermicelli.

17. Bury the vermicelli into the soup, cover and continue to simmer over low heat until the vermicelli becomes soft and mushy. Turn over several times to be careful of the vermicelli sticking to the bottom.

18. We put salt and chicken essence before serving, or you can use light soy sauce to season.