1. Rinse the girder bones, poke the sauerkraut and rinse the inner cores, and rinse the vermicelli.
2. Boil water, boil the blood foam on the bones of the beam, remove the blood foam and rinse it off.
3. Add water to the pot and add green onion, ginger, aniseed, and wolfberry to boil bone soup.
4. After the water is boiled, change the heat to a low heat and simmer for about 30 minutes. The bone broth is boiled.
5. Cut the sauerkraut while the bone soup is boiling, and drain the water after cutting. (I’m pickled sauerkraut at my own house. You can also buy sauerkraut shredded in a vacuum package on the market. You can wash it and use it directly)
6. Add more oil to the hot pan to sauté the scallions and ginger, add the soy sauce and stir-fry the sauerkraut for a while.
7. Pour in the bone broth and season with salt. When the pot is boiled, simmer and simmer.
8. After simmering for 20-30 minutes, the soup thickens a lot. Put the vermicelli in and cook for 5 minutes and it is almost done. (My fans will be ready soon, if you use vermicelli, you should put it in early, and put it in when you add the soup)
9. Sprinkle with MSG and green onion coriander to serve and serve. (If you have sea oysters and seaweed, put them in and bake for 5 minutes and then they will be served freshly.)
Tips:The vegetable oil I use will be very fragrant if I use lard. Northeast sauerkraut goes well with and eats animal oil.
Northeast pickled cabbage is not the kind of pickled cabbage fish, don't confuse it.
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