#trust of Beauty#sauerkraut Ribs
1.
One piece of sauerkraut, which has already been cut when marinating, does not need to be cut and washed. This picture of the pork coel bone is temporarily used for taking pictures. When making it, I used fresh pork coel bone.
2.
To blanch the cavity bones, you must use cold water and add some cooking wine to remove the peculiar smell. After blanching, rinse the bones with clean water. Pour out the water in the pot.
3.
Put green onions, ginger and meat stew in the casserole, put some cold water on it and bring it to a boil to prevent the casserole from exploding when exposed to high temperatures.
4.
After the water in the pot is boiled, put the blanched ribs in a casserole, pour boiling water, remember to use boiling water, then turn to high heat to bring the soup to a boil, remove the foam, then turn to low heat and simmer for about 50 minutes. The meat should be stewed until the bone is separated from the bone.
5.
Pour the sauerkraut into the pot and bring it to a boil for about 20 minutes. Add salt, pepper, and MSG to taste according to personal taste, so that a pot of fragrant sauerkraut ribs is ready.
Tips:
The purpose of choosing porcine coel bone is to have bone marrow, and the stewed soup is rich in nutrients. Eating vegetables and soup is the first choice for supplementing nutrition in winter!
