Sour and salty

Main ingredients

Bones and sauerkraut

seasoning

Salt, star anise, pepper, chicken essence, white vinegar and oil.

catalogue

1 ingredients

2 practice

Fold and edit this paragraph of ingredients

Northeast sauerkraut? 1000g

Pig bone stick1000g

A little chopped green onion

A little ginger

2 star anise

Zanthoxylum bungeanum 1 spoon

Appropriate amount of chicken essence

Salt amount

White vinegar? a little

A little vegetable oil

Appropriate amount of water

Folding and editing this paragraph

1. Soak the pickled cabbage bought in clean water for 10 minutes to remove impurities, then cut it into shreds, then choose the soaking time according to the favorite acidity (usually continue to soak 1 hour), and squeeze the soaked pickled cabbage dry for later use. Soak the big bone stick in water for 4-6 hours, and then roll it into two halves for later use (use the big bone stick in a circle first, and then knock it hard against the back of the knife with the big bone stick and it will break).

2. Add a little oil to the saucepan, add ginger slices, stir-fry until fragrant, add bone stick and appropriate amount of water, then add a little white vinegar, star anise and pepper, cover and stew for 3 hours with low fire (skim off floating foam halfway).

3. Add a little oil to another pot, add chopped green onion and ginger slices to saute until fragrant, then add sauerkraut, stir-fry for 10 minutes and take it out for later use.

4. After the bone soup is stewed, add the fried sauerkraut, add salt to taste and continue to stew on low heat 1 hour, and sprinkle a little chicken essence before taking out.

Entry label:? Authentic northeast farmhouse food? Stewed Chinese sauerkraut with big bone stick