Big Bones Stewed Sauerkraut

Name: Big Bones Stewed Sauerkraut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Big bones; 2g shallot; 2 pcs star anise; Some Cooking Wine; 1/2 teaspoon pepper powder; 200g Sauerkraut; 4 slices ginger; A teaspoon salt; 1 teaspoon Vinegar; 1/2 teaspoon Chicken Bouillon Powder

by Jin Feng Qiwu

4.7 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

Make up for children who get up in the morning and come back to make up lessons at night. Although sauerkraut is not marinated at home, the sauerkraut is only available in winter, and the taste is a little bit inferior, but it is good for calcium supplementation. "

Big Bones Stewed Sauerkraut

1. Wash the big bones and blanch them in hot water for a while

2. Slice green onion and slice ginger, prepare star anise

3. Sauerkraut ready

4. Fry the big bones and remove them

5. Transfer to a pressure cooker, add green onion, star anise, pepper powder, light soy sauce, salt, a small amount of cooking wine, cover with steam and turn off the heat for 17 minutes