Braised Sauerkraut in Bone Soup
by lengnina
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Chop the tube bones, wash the broken bone residue with water, boil the water, put the spring onion and ginger cooking wine in the water, put the cold water into the bone water and boil for 5 minutes
2. Remove and rinse the scum. Cook in an electric pressure cooker
3. Pour the bagged sauerkraut into a draining basket, rinse, and then soak in a basin with water
4. The vermicelli is also washed with water and soaked in water to soften
5. Start the pot and burn the oil, the amount of oil is a little bit more, I used two kinds of oil, corn oil and lard
6. Saute the green onion
7. Put a spoonful of sweet noodle sauce and fry until fragrant, put half a teaspoon of five-spice powder, throw away the sugar
8. Add the dried sauerkraut and stir-fry evenly
9. Pour in the cooked bones and soup, vermicelli, turn to a low heat and simmer on high heat, season with a teaspoon of salt and half a teaspoon of oyster sauce, and simmer for 15-20 minutes
10. Serve on a plate, sprinkle green onion, coriander, and finished product.
11. The big bones are more than addiction.
Tips:The bagged sauerkraut must be soaked before use. The sauerkraut must be stewed thoroughly. The sauerkraut sucks up the bone broth and the taste is too delicious.
It is recommended that friends who can eat spicy food put two dried chilies to stew.
