Braised Pork Ribs with Sauerkraut and Potatoes

Overview

How to cook Braised Pork Ribs with Sauerkraut and Potatoes at home

Prepare ingredients
For the pork ribs, soak them in water to remove the blood foam, or blanch them in cold water! Because my ribs were frozen, I soaked them directly in water for 2 hours, skipping the blanching process!
Lift the pot, add the onion, ginger, garlic and other base ingredients, add the pork ribs, and stir-fry! Add cooking wine, dark soy sauce, and soy sauce in sequence!
Add water and bring to a boil over high heat. (At this time, it is best to simmer on low heat for half an hour, and then add sauerkraut and potatoes. Because I was in a hurry, I added sauerkraut and potatoes directly and used a pressure cooker instead)
Add sauerkraut and potatoes! And add salt, thirteen spices, and chicken essence! Remember, don’t add too much salt, because some salt is already contained in the sauerkraut during the pickling process. If you add too much, the sauerkraut will easily taste bitter.
Due to time constraints, I did not use a wok to cook slowly, but switched to a pressure cooker in order to cook the ribs as quickly as possible! Choose ribs mode! Waiting for the pot to boil!
It takes about 40 minutes to simmer and take it out of the pot!