Sauerkraut powder with big bone(da gu hui suan cai fen )

Sauerkraut powder with big bone

Introduction:

"Stewed bone with pickled cabbage vermicelli, very traditional northeast cuisine, fragrant bones, sour dishes..."

Production steps:

Step 1: prepare the cooked big bone and old soup.

Step 2: 1 bag of pickled cabbage.

Step 3: soak 1 grain of vermicelli in clean water.

Step 4: add the pickled cabbage which is washed and dried in the pot.

Step 5: add enough water, bring to a boil over high heat, turn to low heat stew, sauerkraut is very resistant to boiling, more stew will be better to eat.

Step 6: add the soaked vermicelli when the sauerkraut is stewed for about 30 minutes.

This time, you don't need to add a certain amount of salt to the soup.

Materials required:

Cooked big bone: 1 soup bowl

Old soup: right amount

Pickled cabbage: 1 bag

Vermicelli: 1 grain

Refined salt: 1 teaspoon

Note: because the big bone is stewed the first day, put enough seasoning, this time only need to add a small amount of salt. In fact, the sauerkraut stewed with enough streaky pork and fresh sausage is the best. I can't compare this!!

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Da Gu Hui Suan Cai Fen