Harappan Meat Stewed with Sauerkraut
Overview
I go out to exercise on weekends. Before going out, blanch the Harappa bones and meat in water, put it in a rice cooker, add seasonings and water, and set aside for 1.5 hours. When I come back, cut the sauerkraut and put it in. It will be ready quickly without any delay. This soup is very delicious. Harappa is the Manchu word for the shoulder blades of pigs, cows, and sheep. The meat here is live meat, which is the part where the nape meat or snowflake meat is located. It is particularly fragrant and tender. Sauerkraut is pickled Chinese cabbage, and every family in the Northeast pickles it in autumn. The sauerkraut relieves greasiness, and the soup is fragrant and tasty.
Tags
Ingredients
Steps
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Star anise, green onions and ginger are ready
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Blanch Harappan meat, wash it, put it into a rice cooker, add water, add all the seasonings (wash the ginger and green onion, cut into sections), choose to cook the soup for 1.5 hours
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Northeastern sauerkraut is ready
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Break into pieces and wash
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Slice each slice thinly
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Cut into thin strips
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Pinch off the water
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After the soup in the rice cooker is ready, pour it into the frying spoon, add the sauerkraut and stew it (you can also use the rice cooker to cook the sauerkraut directly. I want to use the rice cooker to cook rice, so I use the frying spoon to stew the sauerkraut)
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The sauerkraut will be ready in about 20 minutes
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Take out of the pot
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Finished product pictures
