Braised pork elbow with sauerkraut

Overview

Pickled cabbage is the favorite of Northeastern people. This unhealthy food is the childhood memory of many people. It can give you the taste of hometown, the taste of home, and the taste of mother, which you will never let go of for the rest of your life. I bought a big elbow today and plan to invite two fellow villagers to have a meal. While cooking in the kitchen, my husband said it felt like the Chinese New Year was coming. There were three sets of cultural programs on the TV. The kitchen was filled with the aroma of vegetables and meat. With the friends around me, it was so lively that it felt like the Chinese New Year was about to come.

Tags

• hot dishes
• home cooking
• northeastern cuisine
• aniseed flap
• pepper noodles
• pork knuckle
• sauerkraut
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Put cold water into the pot, add washed pork knuckles, green onions, ginger slices, peppercorns, and aniseed petals, cook together for an hour, until the chopsticks are inserted into the knuckles and the hole is cooked without blood coming out, take the knuckles out. Save the soup for simmering the sauerkraut.

   

2. 2 Let the elbows cool slightly, remove the bones and cut into thick slices.

   

3. 3 The bigger the film, the better it will feel. Put the cut pieces into the pot. It also needs to be stewed with sauerkraut.

   

4. 4 Put into the pot together with the elbow slices is washed, cut into thin strips, and squeezed dry sauerkraut. Add peppercorns, a tablespoon of salt, and a capful of soy sauce, and simmer for a total of twenty minutes.

   

5. 5 If you like it at the end, you can add some vermicelli and stew the vermicelli together. If you don't like it, you can leave it out.

   

6. 6 Pair it with my baked glutinous rice cake, a chewy and glutinous cake, with crispy shredded pickled cabbage, and a sip of the sour and refreshing soup. It's very satisfying, as if you're home, and it feels like the New Year is about to happen.