A good choice for tonic in winter—sauerkraut and pork ribs
Overview
During the Winter Solstice, you can eat more than just dumplings. You can also have a big bowl of hot sauerkraut pork ribs. The fragrant meat of the ribs is absorbed by the sauerkraut. It is appetizing and relieves greasiness. It has a sour and refreshing feeling. It is a great tonic dish in winter!
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Ingredients
Steps
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A big plate of well-stocked sauerkraut is a must.
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Wash the pork ribs and drain them in water, then place them on kitchen paper to drain.
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My family doesn’t like sauerkraut very much. Even though it’s delicious, it always feels a bit sour and astringent. Hua’er once tried frying it with Sichuan peppercorns. After getting the scent of Sichuan peppercorns, they filtered out the peppercorns, leaving only the base oil with the scent of Sichuan peppercorns. Using this to cook sauerkraut, the taste is not only strong, but also less astringent.
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After the pot is hot, add the base oil, add the green onion and ginger, stir-fry until fragrant, add the pork ribs, add a little cooking wine and stir-fry. Then add light soy sauce and oyster sauce. This dish is not suitable for dark soy sauce, as it is dark in color and too salty.
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Add warm water and sauerkraut. Just cover the sauerkraut with water. After boiling over high heat, simmer slowly for about half an hour.
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I like spicy food, so I added 2 small chili peppers halfway through. The criterion for cooking is not that the ribs are cooked (of course the ribs must be cooked), but that the soup is slowly absorbed. When you open the pot, there is soup, but not much, and you can smell the strong smell of sauerkraut containing gravy. Use a small spoon to make some soup, which is a little thick and full of the rich flavor of sauerkraut and ribs. That's it.
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This dish can fully stimulate your taste buds. Paired with two large bowls of rice, there is no problem in eating both!
