I don't know
By VicentaLakin
The sauerkraut stew is a home-cooked meal that is well suited for winter food and is simple, nutritious and delicious。
Recipe Recommendations
- tear apart flesh and blood appropriate amount
- Chinese cabbage appropriate amount
- vermicelli appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- bone soup appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for I don't know
1
The cabbage takes the leaves and washes them and cuts them together2
Onions, ginger, garlic, peeling off the skin and washing it clean3
The fragrances go to Leaf and Root to wash clean and cut into fragrance4
Powders immerse in warm water to soft as well as dry water reserves5
I'll have the pork sticks ready6
Hot pots with a few peanut oils, onions, ginger chips, garlic, wine, raw cooking. Pot7
The cabbage is even to the top8
Put it in the bone and keep it even9
Put in a proper amount of bone soup, put in a immersed powder, add a proper amount of salt to the salin, and cover the casserole for about 15 minutes10
In 15 minutes, when the cabbage and the powder are ripe, the fire will be out, and the fragrance will be evenly mixed11
It's finished