Stewed spareribs with pickled vegetables(si fang cai zhi suan cai dun pai gu )

Stewed spareribs with pickled vegetables

Introduction:

"Stewed spareribs with sauerkraut is made by stewing spareribs and sauerkraut. The stew is healthy, delicious and nutritious, and the taste is strong after stewing with meat. Spareribs combine the sour beauty of sauerkraut, sauerkraut solves the greasy of meat, and the soup is also fresh, salty, delicious and fragrant. "A dish that can make people eat more bowls of rice"

Production steps:

Step 1: get all the materials you need

Step 2: wash the scallion, cut into sections, slice ginger, prepare a little fragrant leaves and cinnamon, one star anise

Step 3: don't be lazy in this step. Make sure the soup is pure. Blanch the water and rinse it with warm water to remove the foam. Drain the water

Step 4: add clean ribs, scallions and other seasonings, cooking wine, continue to boil over high heat, turn to low heat, cover the lid and simmer for 1 hour;

Step 5: wash the pickled cabbage when you buy it, and then cut it into small pieces

Step 6: cut the dried pepper into small pieces, and shred the ginger

Step 7: pour the stewed spare ribs soup into a bowl

Step 8: heat up the pan, add oil, add ginger slices and stir until fragrant;

Step 9: add sauerkraut and stir fry for 3-5 minutes;

Step 10: add the stewed spareribs and the spareribs soup and stir well

Step 11: add salt and sugar, bring to a boil over high heat and simmer over low heat for 10 minutes;

Step 12: add the vermicelli and simmer

Step 13: white pepper and medlar, continue to simmer for about 5 minutes, fans can be cooked.

Step 14: a lot of people say that their saliva drips

Step 15: Mr. Lou also said it's delicious. I'll have it cooked better when I go home in September

Materials required:

Ribs: two

Sauerkraut: 200g

Fans: 50g

Ginger slices: four or five

Medlar: four or five

Dry red pepper: according to personal taste

Cooking wine: a spoonful

Salt: right amount

Sugar: half a teaspoon

White pepper: 1 teaspoon

Scallion: 4G

Cinnamon: 3G

Fragrant leaves: three pieces

Star anise: one

Precautions: precautions: 1. Pickled cabbage should be washed with water before use. You can buy the whole piece of sauerkraut cut, you can also buy the cut silk sauerkraut. 2. Ribs stew bag, in the supermarket or in the vegetable market where seasonings are sold. 3. Fans can also be changed into vermicelli or vermicelli. Powder or vermicelli need to be softened with hot water before entering the pot. 4. You can also choose the spine, but the stew time will increase, the spine without ribs is easy to stew. 5. Salty mainly depends on their own taste, sugar mainly neutralizes the sour taste of pickles. 6. The spareribs can be soaked in water for about one hour in advance, and the water can be changed twice in the middle, so as to remove the blood. You can also wash it clean and stew it directly. The foam will be skimmed off. Generally clean ribs, will not produce too much foam.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Si Fang Cai Zhi Suan Cai Dun Pai Gu