Sauerkraut Stewed Backbone

Overview

It’s the last week of the year again. Today is still the New Year, and for a foodie, I must get something to eat today. Suddenly I thought that there were three more of the five sauerkraut I had pickled! The taste should be better now, so let’s relive the deliciousness that time has brought us!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• banquet dishes
• aniseed
• chicken essence
• cooking wine
• corn oil
• frozen tofu
• garlic
• onions
• pickled cabbage
• pork
• pork spine
• zanthoxylum bungeanum
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare various ingredients according to the material list.

   

2. 2 Soak frozen tofu in warm water until there is no hard core inside the tofu cubes and the water is squeezed out of each piece.

   

3. 3 Ginger, sliced; green onion, cut into sections, pork cut into 5mm thick slices

   

4. 4 Put the backbone, meat slices, onions, ginger and garlic in a pot with cold water and blanch the blood.

   

5. 5 Clean the wok, pour a little corn oil, add peppercorns and aniseed, and stir-fry until fragrant. Since children can't eat spicy food, I decided to put the chili pepper in later to get some flavor.

   

6. 6 Add water, preferably bone broth. At this time, you can add onions, ginger, garlic and peppers, and pour in cooking wine. Bring to a boil over high heat, reduce heat and simmer for 40-50 minutes.

   

7. 7 The sauerkraut can be processed at this point. If you want to chop the sauerkraut finely, you need to cut each leaf into two or three layers, so that you can get very fine shreds.

   

8. 8 Take a look, what do you think? Isn't it very thin? Is the knife skill pretty good? If you feel that the sauerkraut is too sour, you can wash it again at this time.

   

9. 9 After the backbone is cooked, you can add the sauerkraut. Since my family doesn't like spicy food, I picked out the chili peppers and suggested that it be better to keep them.

   

10. 10 Add sauerkraut and frozen tofu. If the soup is not enough at this time, do not add water. It is better to put less sauerkraut. This will not affect the flavor of the broth.

    

11. 11 Bring the fire to a boil again, and after 20-30 minutes of simmering over low heat, a fragrant pickled cabbage stewed backbone is ready. If it is very bland, you can add some salt and chicken essence to season it. If you want to eat more rotten sauerkraut, you can stew it for a longer time.