Name: Braised Sauerkraut with Strong Spine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g potato; 500g Spine; 1/2 a piece Sauerkraut; Some Cooking Wine; a little Sugar; 3 pcs star anise; Some salt; Some Soy sauce; Some shallot; a little Chicken Bouillon Powder; 1 piece ginger

Braised Sauerkraut with Strong Spine

by Mother Rabbit Cook

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

If there is a dish that best represents the Northeast, then this dish is undoubtedly sauerkraut. Sauerkraut is often the most missed taste of every Northeast person who has gone to a foreign land. As a southerner who married to the northeast, I was resistant to sauerkraut at first. But the longer I stay in the Northeast, the more I like this sourness. "

Braised Sauerkraut with Strong Spine

1. Prepare the spine, potatoes and sauerkraut. Shred the sauerkraut.

2. Wash the sauerkraut and soak for ten minutes.

3. After the water is boiled, put in the spine and boil again for one minute, take out the spine and rinse.

4. Put a little oil in the wok and fry the spine until slightly yellow.

5. Pour in an appropriate amount of cooking wine and stir well.

6. Put the fried spine into a pressure cooker, add an appropriate amount of water, add a little soy sauce and five or six grains of Yamana. Adjust to the ribs to suppress.

7. Prepare sliced ginger, chopped green onion, and star anise. Peel the potatoes and cut into small pieces.

8. In a wok, sauté the scallions, ginger and star anise with a little oil.

9. Pour the spine soup into the wok, put the potato pieces on the cover and simmer for ten minutes.

10. Squeeze the sauerkraut to remove excess water and put it in the pot and simmer for five minutes.

11. Add salt, a little sugar and chicken essence, and press the potatoes into a puree. Then burn the soup until thick.

12. Sprinkle with chopped green onions when out of the pan.

Tips:
Potatoes are pressed into a puree and have a stronger aroma. It's also delicious if you add some wide flour. The acidity of sauerkraut varies according to the marinating time. Choose the soaking time according to your own sauerkraut situation. Sauerkraut soaked for too long loses its sour taste and is not delicious.