Sauerkraut Pork Ribs

Overview

This dish is the content of the open class of group management. After a little editing, I posted it for everyone to learn from. We are a group of brothers and sisters from all over the world. We make friends with food and chat about life and food. Welcome to join the Love Life Love Food Q group: 555618180

Tags

• hot dishes
• northeastern cuisine
• cold water
• cooking wine
• green onions
• hot water
• msg
• pork cavity bone
• sauerkraut
• stewed meat ingredients
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 One piece of sauerkraut has already been cut during pickling and does not need to be cut or washed. The picture of the pork cavity bone was temporarily used for taking pictures. When making it, I used fresh pork cavity bone.

   

2. 2 When blanching the bones, be sure to use cold water and add some cooking wine to remove the odor. After blanching, rinse the bones with clean water and discard the water in the pot.

   

3. 3 Put the onion, ginger and stewed meat ingredients into the casserole. First put some cold water and bring to a boil over low heat to prevent the casserole from exploding suddenly when exposed to high temperatures.

   

4. 4 After the water in the pot boils, put the blanched ribs into the casserole, pour in the boiling water, remember to use boiling water, then turn to high heat to bring the soup to a boil, remove the foam, then turn to low heat and simmer for about 50 minutes, until the meat is separated from the bones.

   

5. 5 Pour the sauerkraut into the pot and turn to high heat to boil for about 20 minutes. Add salt, pepper, and MSG to taste according to personal taste, and a fragrant pot of sauerkraut pork ribs is ready.