Sauerkraut Stewed with Haraba Meat
by Jin Feng Qiwu
Favorite
Difficulty
Normal
Time
2h
Serving
2
I go out for exercise on weekends. After blanching the halaba bone meat before going out, put it in a rice cooker and add seasonings and water. Make an appointment for 1.5 hours. When you come back, cut the sauerkraut and put it in. It will be good soon without delay. The soup is delicious.
Haraba is the Manchu language, which is the "scapula" of pigs, cows, and sheep.
The meat here is "living meat", which is the part of the neck or snowflake meat, which is particularly tender.
Sauerkraut is pickled in Chinese cabbage, and every Northeast family picks it in autumn. The sauerkraut is greasy, and the soup is fragrant and tasty. "
Haraba is the Manchu language, which is the "scapula" of pigs, cows, and sheep.
The meat here is "living meat", which is the part of the neck or snowflake meat, which is particularly tender.
Sauerkraut is pickled in Chinese cabbage, and every Northeast family picks it in autumn. The sauerkraut is greasy, and the soup is fragrant and tasty. "
