Stewed spareribs with northeast sauerkraut
Introduction:
"Stewed vermicelli with sauerkraut is a home cooked dish in Northeast China. Even I am a southerner. Because my father's colleagues have many Northerners, and they have the habit of pickling pickles in winter, so every time our family makes this dish in winter. In fact, Sichuan has its own sauerkraut. Its raw materials and taste are totally different from this sauerkraut. It should be said that it has its own characteristics. The taste is delicious and a little sour, which is suitable for most people. Do as the Romans do. As long as it's soup, we need to dip in water. The so-called dip in water will be introduced later. "
Production steps:
Materials required:
Sauerkraut: right amount
Spare ribs: moderate amount
Sweet potato powder: right amount
Ginger: right amount
Zanthoxylum bungeanum: right amount
Lard: right amount
Salt: right amount
MSG: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: several hours
Taste: sour and salty
Chinese PinYin : Dong Bei Suan Cai Dun Pai Gu Fu Jia Xin Chi Fa
Stewed spareribs with northeast sauerkraut
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