Fragrant backbone stewed with sauerkraut
Overview
If there is one dish that best represents the Northeast, it is undoubtedly sauerkraut. The taste that every Northeasterner who goes to a foreign land misses the most is sauerkraut. As a southerner who married into the Northeast, I was resistant to sauerkraut at first. But the longer I stayed in the Northeast, the more I fell in love with this sour taste.
Tags
Ingredients
Steps
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Prepare backbone, potatoes and sauerkraut. Shred the sauerkraut.
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Wash the sauerkraut and soak it for ten minutes.
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After the water boils, add the backbone and boil again for one minute. Take out the backbone and rinse it thoroughly.
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Add a little oil to the wok and fry the backbone until slightly brown.
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Pour in appropriate amount of cooking wine and stir well.
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Put the fried spine into the pressure cooker, add an appropriate amount of water, a little dark soy sauce and five or six grains of kaempferol. Adjust to the ribs setting and press.
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Prepare ginger slices, chopped green onions, and star anise. Peel the potatoes and cut into small pieces.
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Sauté the onion, ginger and star anise with a little oil in a wok.
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Pour the backbone soup into the wok, add the potato cubes and simmer for ten minutes.
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Squeeze out excess water from the sauerkraut, add it to the pot and simmer for five minutes.
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Add salt, a little sugar and chicken essence, and mash the potatoes. Then simmer the soup until it thickens.
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Sprinkle with green onions when serving.
