Sauerkraut Vermicelli Bone Soup

Name: Sauerkraut Vermicelli Bone Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big bones; 30g Rice noodles; 200g Sauerkraut; 2 tablets ginger; 1 teaspoon pepper; 1 stage shallot; 1 tbsp Cooking Wine; 5g salt

by Winter Solstice 2467

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The sauerkraut bone soup is the most homely and delicious Northeast dish on the winter table. The ribs are combined with the sourness of sauerkraut. The sauerkraut relieves the greasiness of the meat, and the soup is salty and delicious with a strong aroma after a bite. The method is simple, fresh but not greasy.

Ingredients

1 piece Big Bones
30g Rice Noodles
200g Sauerkraut
2 tablets Ginger
1 teaspoon Pepper
1 stage Shallot
1 tbsp Cooking Wine
5g Salt

Sauerkraut Vermicelli Bone Soup

1. Add appropriate amount of water to the health pot, add bone sticks, cooking wine, blanch the blood water, and wash the bone sticks

2. Re-fill water into the health-preserving pot, add bone sticks and ginger slices, and use the health-preserving soup function to cook (about 1 hour)