Stewed pickled cabbage with big bones

Overview

Braised sauerkraut with big bones in thick soup is one of the favorite dishes of Northeastern people in winter. Different from southern refined stew, this dish is cooked with thick lines, which is particularly attractive to people born in the 1980s and above. When many Northeasterners cannot go home for the New Year and those who are drifting away, this stew can evoke their infinite memories and imagination of their hometown in the Northeast. If you have 56-degree liquor, it will deepen the relationship. If you want to invite Northeastern people to eat and drink, this dish must be placed in front of them, and then the relationship will definitely be strong.

Tags

• hot dishes
• cinnamon
• dried chili pepper
• green onion segments
• northeastern pickled cabbage
• pork thigh bone
• star anise
• thirteen incense
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Put the fresh pork leg bones into a pot and cook over high heat. Add two pieces of ginger, an appropriate amount of green onions, and 2 level spoons of deep well salt. The leg bones need to be boiled twice to remove the dirt on the outside of the pork bones and the blood foam in the bones. The function of salt is to tighten the meat and promote disinfection. There is no need to add onion and ginger during the second cooking. Just add 1 tablespoon of salt and set it aside after cooking.

   

2. 2 Cut the sauerkraut into shreds, soak in water for ten minutes, wash and dry, set aside.

   

3. 3 Choose the seasonings that suit you and your family and friends based on your personal taste and prepare them.

   

4. 4 After heating the pan, add about 2 taels to 3 taels of cooking oil, heat over high heat for 10 seconds and adjust to medium heat. When the color of the oil becomes clearer, add the seasonings and stir-fry. Stir-fry the pork bones until the aroma comes out. Do not add cinnamon and bay leaves at this time.

   

5. 5 Add the pork bones and stir-fry slowly. After the pork bones are evenly exposed to the cooking oil, add one or two soy sauce to caramelize the color according to personal preference, and fully contact the pork bones.

   

6. 6 After stir-frying the pork bones until this point, add the dried sauerkraut and stir-fry slowly to fry the water in the sauerkraut. It is better not to see too much sauerkraut juice overflowing in the pot.

   

7. 7 When the smell of pork bones and sauerkraut is very strong in the pot, add cinnamon and bay leaves, stir-fry for 10 seconds and pour water into the pot until the water level is level with the vegetables.

   

8. 8 Bring to a simmer over medium heat. In this process, the thick soup is simmered until the water level reaches the middle of the dish. Stir fry no more than 5 times during the process, and leave a gap in the pot lid.

   

9. 9 The finished product can be divided into dishes and meat according to personal preference, and it is ready to enjoy.

   

10. 10 Enjoy delicious pork bone meat!