Braised Sauerkraut with Potato Ribs
1.
Peel off the scallion, ginger, and garlic and clean them, cut them into chopped green onion and ginger slices, squeeze the garlic with a knife surface, rinse the star anise and bay leaves with water, and prepare
2.
The pork ribs are chopped into small pieces, washed with water, soaked for two hours to remove the blood, and the water is changed several times during the period. Control dry water for later use
3.
Add the right amount of peanut oil to the hot pan, pour in the ribs and stir-fry the water and get the oil out
4.
Add chopped green onion, ginger slices, garlic, star anise and bay leaves until fragrant
5.
Add cooking wine, light soy sauce, balsamic vinegar and stir fry evenly
6.
Add the right amount of boiling water
7.
After boiling, skim the foam, cover the pot and simmer for 1 hour
8.
Take an appropriate amount of wide vermicelli and put it in a container, add warm water to soak until it becomes soft, and rinse half a piece of Northeast sauerkraut with water
9.
Squeeze the water and cut into sauerkraut shreds
10.
Clean the potatoes, scrape off the skin, rinse them, and cut them into even-sized hobs.
11.
The ribs are simmered for an hour and then add the right amount of salt to taste
12.
Put the potatoes in the lid and simmer for about 20 minutes
13.
Stew until the potatoes are about to be cooked, add shredded sauerkraut
14.
Add the wide vermicelli and continue to simmer for about 10 minutes
15.
After turning off the heat, add a little chicken essence to season and stir well, then it can be out of the pan
16.
Put it in the soup plate and start enjoying the delicious food!
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