Sauerkraut Stewed Big Bones

Name: Sauerkraut Stewed Big Bones
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Big bone; 2 bags Sauerkraut; 5 pcs Chives; 5 capsules pepper; 4 star anise; 2 tablespoons salt; 50g oil; 1 spoon Vinegar; 1 piece ginger

by Happy elf

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

As a Northeastern, I especially like to eat sauerkraut with stick bones. It is full of childhood taste, the soup is delicious and nutritious. I did not expect that since my son born in Beijing has inherited the gene that I love to eat, he especially likes to drink soup. Every time you can drink half a bowl of soup, you can't drink it. It's even more bold to chew big bones. Northeastern cuisine is just like Northeastern people who are warm, unrestrained, simple and kind. Come and taste the food now. Before eating, let’s take a look at the nutritional value of bar bones. In addition to protein, fat, and vitamins, pig bones also contain a lot of calcium phosphate, collagen, and bone mucin. Pork bones are warm in nature, sweet and salty, and enter the spleen and stomach meridian, and have the effects of nourishing the spleen, moisturizing the intestines and stomach, promoting body fluid, enriching the body, nourishing the skin, nourishing the vital energy, nourishing blood and strengthening bones. Children often drink bone soup, which can timely supplement the necessary bone collagen and other substances necessary for the human body, enhance the hematopoietic function of bone marrow, and help the growth and development of bones. Adult drinking can delay aging.
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Ingredients

2 pieces Big Bone
2 bags Sauerkraut
5 pcs Chives
5 capsules Pepper
4 Star Anise
2 tablespoons Salt
50g Oil
1 spoon Vinegar
1 piece Ginger

Sauerkraut Stewed Big Bones

1. Wash the fresh big bones with cold water, you can change the water several times

2. Add cold water to the stick bones, boil and blanch the blood to remove the blood, rinse with cold water repeatedly

3. Put the stick bones into the soup pot, add the ginger slices, and boil the spring onions over high heat

4. Bring to a boil, add white vinegar and cooking wine, turn to low heat and simmer for two hours

5. Soak the sauerkraut in cold water for ten minutes, dry and set aside

6. Heat the oil in the pan, add the scallion and star anise in the oil, stir fry to get the fragrance, add the sauerkraut with washed and dried water, stir fry, set aside (this kind of sauerkraut is more delicious and more golden in color)

7. Put the sauerkraut in the bone soup pot, simmer for 20 minutes, sprinkle in an appropriate amount of salt and continue to simmer for 10 minutes

Tips:
1. After blanching the bones with cold water, the broth is delicious. 2. Adding a few drops of vinegar to remove the fishy smell can also promote the integration of calcium and phosphorus into the soup to better promote the body's absorption. 3. Sauerkraut is better to fry. If you like to eat light, you can not fry it. Remove the oil and green onion and fry it. This step is to wash and dry water and put it in the soup pot to taste the same. 4. Don't put too much salt. If you don't master it, you can add it in small portions until you like the saltiness, because this dish not only eats vegetables and meat, the soup is also very delicious, too much salt will affect the taste of the soup. When buying stick bones, choose the one with round ends instead of flat ones. Also, be careful that some people pretend to be elbow bones. Such bones are more fleshy and less bone marrow is not tasty. Don’t ask. How did I know. Sauerkraut eats oil, you can also add some hard ribs and stew together, the taste is great.