Today, I sent out an authentic Northeast pork ribs and pickled cabbage soup. Why is it authentic? Because I am a Northeastern person.
Look, if you want to eat it.
Northeast pork ribs and Chinese cabbage soup
Recipe Recommendations
- ribs 2 pounds
- sauerkraut 3 bags
- onion an
- Jiang few slices
- garlic half a head
- aniseed 2 capsules
- peppercorns Dozens of grains
- rock sugar a little
- soy sauce 1 tablespoon
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Northeast pork ribs and Chinese cabbage soup
1
2 kilograms of pork ribs.
2
3 bags of pickled cabbage (250 grams per bag).
3
One spring onion (cut some sections and some chopped green onions), a few slices of ginger, half chopped garlic, 2 kernels of aniseed, dozens of pepper grains, a little bit of rock sugar, 1 tablespoon (15ml) of soy sauce, salt, and monosodium glutamate.
4
Wash the ribs.
5
Wash the ribs and put them into the pan, add cold water to avoid adding water halfway, so add enough at once. Put the green onion segments, ginger slices, and pepper in the pan together.
6
Bring to a boil over high heat, skim off the blood foam and pepper grains, turn to low heat, cover and stew. It will take about 40-60 minutes to cook.7
When the ribs are cooked, add less salt and rock sugar, turn to medium heat and continue to stew. Heat the wok at the same time, add the oil and heat it up, add chopped green onion and ginger slices, then add sauerkraut and garlic, stir-fry over high heat, and add soy sauce.
8
Pickled cabbage...
9
Make sure to stir-fry the pickled cabbage well, fully stick to the oil, and stir fry for about 5 minutes. It is done quickly. When it is not cooked, add salt and stir fry again.
10
Add the stewed pork ribs to the pickled cabbage, add the pork ribs soup (if there is too much soup, you don't have to add it all, and the rest of the soup can be boiled to the noodles), remove the green onions, and simmer for 5 minutes over medium heat.Northeast pork ribs and Chinese cabbage soup Make Tips
1. Add the salt in two separate portions, one to the pork ribs and one to the pickled vegetables. After mixing them together at the end, taste the saltiness; if it is too salty, add hot water, and if it is too bland, add salt. Since the main goal is to drink the pickled vegetable soup, as long as the soup is properly seasoned, it is fine. If the ribs are a bit bland, you can eat them dipped in mashed garlic and soy sauce.
2. In Beijing, it is impossible to buy authentic and clean pickled vegetables made by Northeasterners. The taste of this brand in the supermarket is acceptable; just rinse it with water and gently squeeze out the water before using it. Of course, to save trouble, you can also skip washing it to retain the sourness.