Northeastern Sauerkraut Braised Pork Ribs

Overview

It is better to eat some sauerkraut than to eat Chinese cabbage. If you know how to make blood sausage, it will be better to add some blood sausage. Let’s take a look at the sauerkraut braised pork ribs I made

Tags

• hot dishes
• northeastern cuisine
• chicken essence
• cooking wine
• garlic
• onions
• pork ribs
• sauerkraut
• star anise
• vermicelli
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the sauerkraut (if it is very sour, wash it several more times and soak it for 2 hours). Cut the sauerkraut into several thin slices, then cut into shreds and set aside. Soak the vermicelli and set aside

   

2. 2 Blanch the ribs in boiling water, add cooking wine to remove blood and foam. Take out the ribs, rinse them with cold water, put them into the pot, add water again and prepare to cook the ribs

   

3. 3 After the water boils, add green onions, ginger slices, peppercorns, aniseed, and a little cooking wine

   

4. 4 After adding the ingredients, add the ribs and simmer on low heat for about 20 hours

   

5. 5 Use chopsticks to test if the pork ribs are penetrated, put the cut pickled cabbage and vermicelli in, add an appropriate amount of salt, and simmer for about 10 minutes. The combined taste of the pickled cabbage and pork ribs will come out,

   

6. 6 Before serving, add a little chicken essence, pepper, sprinkle with minced garlic, stir and serve