【Liaoning】Big bones stewed with pickled cabbage

【Liaoning】Big bones stewed with pickled cabbage

Overview

For as long as I can remember, my family has been making pickled vegetables at the end of autumn and the beginning of winter. After about forty days of fermentation, it can be taken out and eaten. Stir-fried sauerkraut, make sauerkraut dumplings, and stew sauerkraut. How can you live without sauerkraut in the winter in Northeast China? It’s just that when I was a child, my family’s conditions were average, so I only put a few slices of pork belly when stewing sauerkraut. During the Chinese New Year, the sauerkraut pot for New Year’s Eve dinner only had bones, blood sausage, and meat covering the surface of the sauerkraut soup. Later, living conditions gradually improved, and we could put a lot of meat in our daily sauerkraut, but pork belly was fatter after all, and my family didn't like it. So in my family’s sauerkraut stew, the bones become the protagonist. A large northeastern pickled cabbage is added with 4 pounds of bones and simmered slowly over low heat. The charming meat aroma gradually fills the entire kitchen. Put it in a stone pot that is kept warm and reheat it. Once it is served on the table, you can eat it hot from beginning to end. Drinking the super sour pickled cabbage soup, sandwiching the thick meat that is almost melting off the bones, dipping it in the salty and spicy garlic sauce, eating it until tiny beads of sweat appear on the tip of your nose, and feeling a relaxing warmth all over your body. For Northeastern people, bringing a pot of stewed sauerkraut with big bones to the New Year's Eve dinner table is full of New Year flavor. In the world of mortals and fireworks, only food and love can make us smile, warm our stomachs and hearts during the festival...

Tags

Ingredients

Steps

  1. Squeeze out the water from the sauerkraut, cut off the roots, take out a piece, and slice it horizontally with a knife.

    【Liaoning】Big bones stewed with pickled cabbage step 1

  2. Depending on the thickness of the vegetable leaves, divide the horizontal slices into two to three pieces.

    【Liaoning】Big bones stewed with pickled cabbage step 2

  3. Cut into strips.

    【Liaoning】Big bones stewed with pickled cabbage step 3

  4. Soak in water. The soaking time depends on the acidity of the sauerkraut.

    【Liaoning】Big bones stewed with pickled cabbage step 4

  5. Wash the bones, put them into a pot of cold water, add 3 grams of ginger and 1 teaspoon of cooking wine, bring to a boil and cook for two to three minutes. Rinse the boiled bones with warm water to remove any scum, and pour away the water that boiled the bones.

    【Liaoning】Big bones stewed with pickled cabbage step 5

  6. Change to a clean stew pot, add bones, onions, 5 grams of ginger, 1 tsp of cooking wine, white vinegar, aniseed, Sichuan peppercorns, and dried hawthorn.

    【Liaoning】Big bones stewed with pickled cabbage step 6

  7. Pour in boiling water, the amount of water is slightly higher than the bones. After boiling, turn down the heat and cook for about 30 minutes.

    【Liaoning】Big bones stewed with pickled cabbage step 7

  8. Take out the soaked sauerkraut and squeeze out the water.

    【Liaoning】Big bones stewed with pickled cabbage step 8

  9. Put the sauerkraut into the saucepan, cover the pot and continue to simmer over low heat for about 2 and a half hours.

    【Liaoning】Big bones stewed with pickled cabbage step 9

  10. Add salt and chicken essence and mix gently.

    【Liaoning】Big bones stewed with pickled cabbage step 10

  11. Put some bones and sauerkraut into a stone pot and bring to a boil.

    【Liaoning】Big bones stewed with pickled cabbage step 11

  12. Peel and dice the garlic, put it into a small bowl, then add soy sauce, sugar, and sesame oil, mix thoroughly to form a garlic sauce, and serve together.

    【Liaoning】Big bones stewed with pickled cabbage step 12