#trust of Beauty#sauerkraut Ribs

#trust of Beauty#sauerkraut Ribs

by Happy Chef Heart Sister

4.6 (1)







This dish is the content of the group management "Let's go with the flow" open class. After a little sorting, I will post it up for everyone to learn. We are a group of brothers and sisters from all corners of the world, meeting friends with food, chatting about life and food, welcome to join the love life love food Q group: 555618180"


#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.

#trust of Beauty#sauerkraut Ribs recipe

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.

#trust of Beauty#sauerkraut Ribs recipe

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.

#trust of Beauty#sauerkraut Ribs recipe

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.

#trust of Beauty#sauerkraut Ribs recipe

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.

#trust of Beauty#sauerkraut Ribs recipe


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!


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