Lamb Bone Stewed Sauerkraut
1.
Boil the lamb bone in a pot under cold water, turn off the heat and wash.
2.
Add enough water to the casserole (the soup needs to be simmered for three hours), add ginger, 1 green onion, cinnamon (the length of a joint.) half an anise, and a bottle of white wine. Lamb bones flying over the water.
3.
Bring the water to a boil on high heat, open the lid and heat it on medium heat for half an hour, then cover the casserole and simmer for two and a half hours.
4.
After washing the northern sauerkraut, wring dry by hand. Put a little oil in the pan, pour the sauerkraut into the pan and sauté slowly.
5.
Pour the lamb soup that has been simmered for 2.5 hours into the wok (the wok must be iron.) Simmer over medium heat for more than 20 minutes, add salt ten minutes before the pan, and see the amount of water simmered to the desired level. It's ready to be out of the pot.
Tips:
1. Lamb bones are added with wine, cinnamon, and star anise to remove the mutton smell of the lamb. If you don’t like star anise cinnamon, you can take it out halfway and throw it away.
2. If the sauerkraut is not fried, it will have a strange taste of pickling. Whether it is stewed or fried, the sauerkraut must be fried separately.
3. If you like to eat vermicelli vermicelli, you can also put it in the iron pot stewing process.
4. Stewed sauerkraut in an iron pot, only fragrant after eating. If there is no wok, it can only be a casserole, but the taste is really bad.
