Sauerkraut Big Bone on Emerald Flower

Name: Sauerkraut Big Bone on Emerald Flower
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Pig bone; 500g Sauerkraut; 40g Corn oil; 5g shallot; 3 slices ginger; 4 cloves garlic; 20g Soy sauce; 10 capsules pepper; 1 piece star anise; 1 small piece Cinnamon; 400g potato; 2g salt; Some Shimizu

by Sugar Oda Yuan

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This dish is of Inner Mongolian flavor, and my mother-in-law often makes it, and the family likes it. The most important thing is that sauerkraut has a good taste, appetizer and enhances appetite. Another advantage is that no matter how much meat is eaten, it is not greasy. Oh, it's a dish with a special flavor. In fact, this dish is not high in value, but the taste of the dish is very good~ It adds pork bones, which is delicious and nutritious. Sauerkraut (sauerkraut refers to sauerkraut, which is marinated and fermented for a month). Yes, what I bought is ready-made, which is very convenient.) It has the effect of sucking fat, so you won’t get fat no matter how you eat it. Rice is the best taste. You can try if you like it~"

Sauerkraut Big Bone on Emerald Flower

1. Prepare the ingredients, wash the pork bones, peel the potatoes, and cut the green onion, ginger, and garlic.

Sauerkraut Big Bone on Emerald Flower recipe

2. Pour oil in a pot and turn on a low fire. The oil is 70% hot, and the onion, ginger and garlic are sauteed until fragrant.

3. Add soy sauce.

4. Put the pork bones in and stir-fry until there is no blood color, then pour in clean water, the clean water should not have big bones. Pour in pepper, star anise, cinnamon and salt. Open a big fire.

5. Wash the sauerkraut halfway through.

6. Put the sauerkraut in the pot and bring it to a boil.

7. Cut the potatoes into pieces in the meantime.

8. After the water is boiled, add the potato pieces and cook for about 40 minutes.

9. Just crush the potatoes before serving.

10. Finished picture

Tips:
1. The amount of salt is added according to your own taste.
2. In the later stage of the stewing, you can also change the heat to accept the soup. You can add more water to keep part of the soup as much as possible, which is delicious.
3. Pressing the potatoes into puree after cooking will increase the aroma of sauerkraut. (You can wrap the peppercorns in a spice container and put them in, so as not to eat the peppercorns)
4. If you can't finish eating, it can be sealed and refrigerated. When you eat it, warm it up, but it is not recommended to leave it for too long. You can finish it twice at most.