Stewed spareribs with pickled cabbage and vermicelli(pai gu suan cai dun fen tiao )

Stewed spareribs with pickled cabbage and vermicelli

Introduction:

"There are many ways to make sauerkraut, which belongs to the original soup. In winter, a bowl of steaming pork ribs and sauerkraut can make it sour, refreshing, appetizing and warm

Production steps:

Step 1: scallion oblique knife, ginger slices

Step 2: put water in the pot and bring to a boil. Put in the washed spareribs and blanch them. Then take them out

In addition, you can save time when you put ginger and water in the pot

Step 4: add the boiled spareribs

Step 5: cover the pot and bring to a boil

Step 6: use a blade on the side of pickled cabbage

Step 7: tear. It's a bit like a butterfly knife, but just tear the thick part of the side. This is to make it easier to cook and make the pickles taste better

Step 8: slice pickled cabbage and shred it

Step 9: cut sauerkraut silk, wash it with water, remove the excess water after fishing out

Step 10: put the cut sauerkraut into the pot and stew with the ribs. If there is not enough water, you can add more, but remember to add hot water

Step 11: cover the pot and bring to a boil

Step 12: stew until the flavor is gradually strong, and when the pickled cabbage is about to mature, add the vermicelli and continue to stew

Step 13: pick up sauerkraut and vermicelli with chopsticks. It's good when both sauerkraut and vermicelli become transparent

Step 14: just add salt and MSG

Step 15: the delicious food is out of the pot

Materials required:

Spare ribs: moderate amount

Sauerkraut: right amount

Vermicelli: right amount

Water: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Large material: moderate amount

MSG: right amount

Note: sauerkraut cooked to transparent, in cooking ribs when cutting sauerkraut can save time.

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pai Gu Suan Cai Dun Fen Tiao