1 recipe found
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.
