Sauerkraut Stewed Spine
1.
Prepare all kinds of ingredients to be used according to the table of materials.
2.
The frozen tofu is soaked in warm water until there are no hard cores in the tofu cubes, and each one is squeezed out of water.
3.
Ginger, sliced; green onion, cut into sections, pork cut into 5mm thick slices
4.
Boil the spine, pork slices, green onions, ginger, and garlic in a pot under cold water to remove blood.
5.
Clean the wok, pour in a little corn oil, add pepper and aniseed, and fry it for a fragrance. Since children can't eat spicy food, the chili is planned to be put later, just borrow a taste.
6.
Add water, preferably bone broth. At this time, you can add green onions, ginger, garlic and peppers, and pour the cooking wine. Bring to a boil, reduce the heat and simmer for 40-50 minutes.
7.
Sauerkraut can be processed at this time. If you want to cut the sauerkraut finely, you need to cut each leaf into two or three layers, so that it will be finely chopped.
8.
Take a look, how about it? Isn't it very thin? The knife is pretty good, right? If you think the sauerkraut is too sour, you can wash it again at this time.
9.
After the spine is simmered, it is time to add the sauerkraut. Since my family eats less spicy food, I picked out the chili, and it is best to keep it.
10.
Add sauerkraut and frozen tofu. If the soup is not enough at this time, don't add more water. I would rather put less sauerkraut. This will not affect the taste of the broth.
11.
The high heat is boiled again, and after 20-30 minutes of low heat braising, a fragrant sauerkraut stewed spine is ready. If it is very light, you can add some salt and chicken essence to taste at this time. If you want to eat more rotten sauerkraut, you can simmer it for a longer time.
Tips:
Tips:
1. As the Chinese cabbage is pickled, it will become astringent and light in taste, so when sauerkraut is stewed in the Northeast, more oil is generally added, so that when you can eat sauerkraut shreds later, the taste will be softer.
2. Stewed sauerkraut is generally eaten in this way in the Northeast: for the first time, the main purpose is to drink sauerkraut soup, followed by shredded cabbage and meat. Therefore, the cooking time for bone broth should be longer and the amount of soup should be larger before adding the shredded cabbage. The cooking time of the coleslaw is only 20 minutes. At this time, the main taste is its crispness, just like our current practice.
The second time I mainly tasted the fusion of sauerkraut and pork after a long time of stewing. You have me in you, and I have your taste. At this time, the soup is not so important. Therefore, those who are more particular will take out the shredded vegetables, stir-fry them again, and add the soup back to the pot for seasoning. Both the soup and the meat are cooked together, and in another 30 minutes, a real sauerkraut stewed spine will be out of the pot!
