Sauerkraut Stewed Vermicelli

Name: Sauerkraut Stewed Vermicelli
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Northeast Sauerkraut; 500g Pig bones; 1 piece Vermicelli; 1 teaspoon salt; 1 teaspoon Chicken Essence; 1 stage shallot; 2 tablets ginger; 2 pcs star anise

by Powder gummy candy

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Sauerkraut stewed vermicelli, as a New Year dish, is a very good dish. During the New Year, I have eaten a lot of big fish and meat, and then a bowl of sauerkraut stewed vermicelli. There are sauerkraut and meat as the staple food, which relieves the greasy appetite and is rich in nutrition.

Ingredients: 500g large bone, 1 Northeast pickled cabbage, 1 vermicelli. Seasoning: 2 aniseed, 1 scallion, 2 ginger slices, 1 teaspoon salt, 1 teaspoon chicken essence

Ingredients

1 Northeast Sauerkraut
500g Pig Bones
1 piece Vermicelli
1 teaspoon Salt
1 teaspoon Chicken Essence
1 stage Shallot
2 tablets Ginger
2 pcs Star Anise

Sauerkraut Stewed Vermicelli

1. Wash the Northeast sauerkraut and cut into shreds for later use. Wash the big bones and blanch them in water, then wash off the surface foam and set aside

2. Put in the water in another pot, add the blanched large bones, green onions, star anise and ginger slices. After the high heat is boiled, reduce the heat and cook until the large bones are soft and rotten but not deboned. Put the Northeast pickled cabbage on low heat and cook for 20-30 minute