Simplified version of pickled cabbage braised pork ribs

Overview

How to cook Simplified version of pickled cabbage braised pork ribs at home

Soak the spine in cold water to remove the blood, then put it in a pot of boiling water. If there is no blood foam, take it out and rinse it with cold water. Then put it into the pot, add water, scallions, ginger, cooking wine, and salt. Bring to a boil over high heat first, then simmer over low heat for about half an hour.
Cut the sauerkraut into shreds. I like to rinse it with water to make it less sour. Heat the pan, add oil, add sauerkraut and stir-fry. Add two tablespoons of salt.
Put the sauerkraut into the pot with the backbone. Simmer over low heat for about half an hour.
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