Big Bone Sauerkraut Soup
by Miss Yang
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Ingredients: 1 pack of Northeast pickled cabbage, 1 pork tuber bone, ginger, red hot pepper
2. Boil a pot of boiling water, put the big bones in the flying water and remove them to wash away the sticky blood fat
3. After opening the sauerkraut, rinse it with cold water, then fry it in a frying pan and set aside
4. Peel the ginger and slice it. Boil water in the stock pot, put the ginger slices in and cook.
5. After the water is boiled, lay down the big bones, and during the process, remove the floating blood foam along the side of the pot.
6. When the bone broth is cooked white, add sauerkraut and cook for another half an hour. Season with salt and chicken powder. You can eat sour, or you can add some vinegar while adding sauerkraut and cook it. There are vermicelli at home, and it is very delicious.
7. Wash the red pepper and cut into circles, put it on the soup for garnish
8. Finished picture
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