Sauerkraut Braised Pork Ribs

Name: Sauerkraut Braised Pork Ribs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Northeast Sauerkraut; 750g Ribs; Some Vermicelli (dry); Some oil; Some salt; a little ginger; 4 cloves Aniseed; 10 capsules pepper; 1 piece Dried chili; a little Sugar; 1g White pepper; 2 tbsp Cooking Wine

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Sauerkraut tastes salty and sour, has a crisp and tender taste, bright color, tangy fragrance, appetizing and refreshing, sobering to remove greasiness, not only can increase appetite, help digestion, but also promote the body's absorption of iron. The sourness of sauerkraut is the result of Lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid. After it is absorbed by the body, it can increase appetite and promote digestion. At the same time, the cabbage becomes sour, and its nutrients are not easy to lose. (

Sauerkraut Braised Pork Ribs

1. Wash the sauerkraut, slice the stalk horizontally with a knife for twice to taste

2. Cut into filaments and squeeze the excess sour juice with your hands

3. Wash the vermicelli and soak in warm water in advance, and cut into suitable sections for later use

4. The ribs are fat and thin, wash and soak for 20 minutes to remove the water control, and add cold water to the casserole to boil

5. Pork ribs under cold water, skim off the foam when the water is boiling, and take out the ribs

6. Hot pan with cold oil (the amount of oil should be slightly larger than usual), first add the aniseed and stir-fry the pepper to get the fragrance, then add the sliced ginger and red pepper to get the fragrance