Sauerkraut Stewed Big Bone

Name: Sauerkraut Stewed Big Bone
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 280g Sauerkraut; 1 Big bone; 20g oil; 3g salt; a little Five spice powder; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; a little shallot; 2 pcs Dried chili

by Fish AA567

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

This is a Northeast special dish. Northeast sauerkraut tastes salty and sour, the taste is crisp and tender, appetizing and refreshing, sobering to remove greasiness, not only can increase appetite, help digestion, but also promote the absorption of iron by the human body; pig bones are nutritious and delicious, sauerkraut and large bones are stewed together, sour It’s a cool appetizer, so make sure to cook more rice!

Ingredients

280g Sauerkraut
1 Big Bone
20g Oil
3g Salt
a little Five Spice Powder
2 tbsp Soy Sauce
1 tbsp Cooking Wine
a little Shallot
2 pcs Dried Chili

Sauerkraut Stewed Big Bone

1. Prepare the ingredients

2. Pork bone sticks in a pot under cold water, blanched to remove blood foam

3. Remove the bone rod, wash, and drain the water

4. Chopped green onions

5. Heat the oil pan, add the bone sticks and stir fry for a while

6. Add five spice powder

7. Add the light soy sauce and stir well

8. Add water

9. Pour soy sauce

10. Pour the cooking wine

11. Add shredded sauerkraut and dried red pepper

12. After boiling on high heat, turn to medium heat and cook for half an hour to add salt

13. Continue to cook for half an hour

14. Just thicken the soup

15. Serve with green onions

Tips:
1. After washing the sauerkraut, it is not advisable to squeeze the water in the sauerkraut too clean, otherwise the sauerkraut taste will not be strong
2. The sauerkraut is more delicious if it is stewed for a longer time