Sauerkraut stew is a northeastern flavor stew. With the ribs and sauerkraut and then add the crab with the same stew, the flavor of the ribs, the freshness of the crab and the sauerkraut fusion together, the taste is delicious, the texture is sour, the flavor is chic, the taste is excellent. The following is the home-style practice of braising ribs and crab with sauerkraut.

750 grams of spare ribs, 3 crabs, 500 grams of sauerkraut (bag).

Onion, ginger, garlic, salt, monosodium glutamate, pepper, anise, cinnamon, sugar, vinegar, cooking wine, oil.

Ribs chopped into pieces, soaked in cold water to remove blood. Then wash with water and control the water.

Crab cleaned with water, dry water, standby.

sauerkraut into the water to soak, and then water cast clean, clutch dry water (do not like to eat too sour taste, sauerkraut to soak for a while).

Chopped green onions, ginger, garlic spare.

Put the water control of the ribs, put into a pot of cold water to boil, after the water boils, cook for a minute of time to fish out, rinse off the top of the blood and foam with water, drain the water.

Heat a small amount of oil in a pan, and when the oil is hot, add the ribs and stir-fry, adding green onions, ginger, garlic, cooking wine, a little sugar, and a little vinegar. Stir fry a minute of time, and then put the water, the water is not over the ribs, put pepper, star anise, cinnamon, large fire boil, turn the fire slowly simmer.

Spare ribs stewed to thirty minutes of time, put the sauerkraut, put salt, turn on the fire to boil, and then turn on the fire slowly.

sauerkraut stew to ten minutes of time, and then put the crab and then stew three minutes of time, put monosodium glutamate, turn off the fire can be.