Sauerkraut Braised Pork Ribs
1.
Cut the ribs into pieces, add oil to the wok, 70% hot, first put the bagged sauerkraut in the wok and stir-fry for three minutes, add the ribs and continue to fry until the ribs are white and the sauerkraut smells, and the pan is ready.
2.
Slice winter bamboo shoots and blanch them with boiling water. Add a little water to the saucepan to bring to a boil, pour in the fried sauerkraut ribs and winter bamboo shoots, add a little cooking wine and sugar to improve the taste, continue to simmer for about half an hour, open the lid when there is a small amount of water in the pot and add the cleaned green vegetables , Just open the lid and boil it. Add a few drops of sesame oil before starting the pot.
3.
When there is a small amount of water left in the pot, open the lid and add the washed small greens, open the lid and boil it. Add a few drops of sesame oil before starting the pot.
Tips:
Sugar and cooking wine are used to improve the taste, and those who don't love it can leave it alone. If you want to eat lighter salt, don't put it in. Sauerkraut itself is saltier.
