How to make big bone stewed with sauerkraut

1. When buying a big bone stick, ask the seller to knock the bone stick slightly. Rinse the large bone sticks you bought back with water and soak them for later use. Wash and cut the sauerkraut into shreds

2. Add enough water to the casserole and heat over high heat

3. Boil another pot of water, add 2 slices of ginger, 1 tablespoon of cooking wine, and add the large bones Blanch the sticks in water for 1 to 2 minutes

4. At this time, the water in the casserole has been heated. Put the blanched bones into the casserole, add green onions, ginger slices and star anise

5. Add 1 tablespoon of white vinegar

6. When the bone broth boils, skim off the foam with a spoon, add sauerkraut, and simmer over medium-low heat for about 1 hour. Add salt to season before serving

Cooking Tips

1. Adding vinegar to the smooth soup will help release calcium from the bones. After cooking big-bone sauerkraut, you can remove the bones first, dip the meat in garlic sauce and eat it, then put the bones in a casserole and heat them again to increase the calcium content.

2. Sauerkraut is very resistant to cooking. The longer it is cooked, the more flavorful it becomes.

3. The water in the pot must be added enough at one time. Do not add water halfway to nourish the taste of the soup.