1. Boil the ribs in hot water and remove them.
2. Cut the sauerkraut into thin strips and set aside.
3. Prepare the green onion, ginger, garlic, eight peppers, bay leaves, Chinese pepper and dried red peppers.
4. Cut two slices of tofu into small pieces for later use.
5. Put half of the chopped green onion, garlic and ginger into the pot, and simmer with the ribs for 40 minutes.
6. Put the peanut oil in the wok, add the remaining half, fry the onion, ginger, garlic and various seasonings to create a fragrance.
7. Add sauerkraut and stir fry.
8. Put the freshly fried sauerkraut into the ribs that have been simmered for 40 minutes, and then simmer for 10 to 15 minutes. Add the right amount of salt and chicken essence according to the taste to get out of the pot.
Tips:Because the salt is already in the pickled cabbage, don't put too much salt in this dish, and finally add an appropriate amount of salt to taste according to the taste before being out of the pot.
