Northeast yogurt ribs
By VicentaLakin
It's better to have a big cabbage than a sour one. The ribs
Recipe Recommendations
- pork ribs 1000g
- sauerkraut 500G
- vermicelli 100g
- onion 10g
- Jiang 5g
- garlic 5g
- pepper 2g
- octagonal 2g
- cooking wine 10ml
- salt 1 spoon
- chicken essence 1 spoon
- pepper 1 spoon
- sour and salty
- pot
- half an hour
- ordinary
Steps for Northeast yogurt ribs
1
Clean up the sour vegetables (a few more times, two hours if it's sour) and make a few layers of sour dishes, and cut them into silk reserves and powder bars
2
I'm going to put the ribs in the water, and I'm going to add wine, and I'm going to remove the blood and the foam. Pull out the ribs, flush it down with cool water, put it in the pot, and start cooking with fresh water. Bones
3
When the water's open, put it onions, ginger, peppers, big stuff. Wine
4
Put it in the ribs when you're fed
5
Plugged through the ribs with chopsticks. Put the cut sour. That's it. The taste of sour and ribs comes out
6
Before you get out of the pot, you can get out with a few chickens, peppers, garlic and a little bit of a mix