Ingredients: Bones, sauerkraut, chives, pepper, star anise, salt, oil, vinegar and ginger.

1, wash the big barrel bone, boil the bleeding water in cold water, and wash it.

2, put the pressure cooker, add water that has not passed the tube bone, put one or two spoonfuls of cooking wine, put two teaspoons of salt and two pieces of ginger. After the fire in the pressure cooker is started, it will turn to medium-small fire. If you like hard food, press it for 20-25 minutes, and if you like soft food, press it for more than ten minutes.

3. soak some vermicelli.

4. Shred sauerkraut.

5, base oil, ginger and pepper.

6, add sauerkraut, fry for about a minute, this is to make sauerkraut more sour and fragrant.

7. The soup can be pressed a little more.

8. Stir-fried sauerkraut is added to the pressed big tube bone, and vermicelli is put. After the fire starts, turn to a small fire and simmer for ten minutes. Just watch the vermicelli translucent and cooked. Finally, according to my taste, I added two spoonfuls of salt and a spoonful of monosodium glutamate.

A large northeast sauerkraut with 4 kg of bones added, simmered slowly with a small fire, and the charming meat flavor gradually floated all over the kitchen. Put it in an insulated stone pot and reheat it. After serving it, you can eat it hot from beginning to end.

Drinking super sour sauerkraut soup, with thick meat on the bones that are almost melting, dipped in salty and spicy garlic sauce, and eating until tiny sweat comes out on the tip of the nose, it is comfortable and relaxing. Putting such a pot of stewed sauerkraut with big bones on the dinner table of New Year's Eve is full of flavor for the northeast people.