In the north, I believe there is nothing you don't like to eat between ribs and pickled cabbage. Especially in winter, when stewing a large pot of pork ribs and pickled cabbage, the staple food is pancakes, steamed buns, and rice, which are all very compatible.
The characteristics of this dish are that sauerkraut appetites, and ribs replenish energy, making this winter full of energy.
Easy to operate and attractive to sell. Have a hot bowl.
Stewed pork ribs with pickled cabbage
Recipe Recommendations
- sauerkraut a bag
- ribs a box of
- water appropriate amount
- aniseed two pills
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- onion a
- pepper appropriate amount
- sour and salty
- stewed
- an hour
- ordinary
Steps for Stewed pork ribs with pickled cabbage
1
Prepare the main ingredients of pork ribs and pickled cabbage. Choose the pork ribs with thick meat, and you can buy pickled cabbage in bags or in bulk.
2
Put the pork ribs into the pan with cold water, add the aniseed and pepper.
3
Bring to a boil over high heat, skim off the blood foam, and change to low heat and simmer for 40 minutes.
4
When the ribs are almost ripe, wash the pickled cabbage and control the moisture.
5
Add oil to the frying pan and heat it, and saute the chives.
6
Add sauerkraut and stir fry quickly.
7
Add soy sauce and color.
8
After stirring for 5 minutes, pour the stir-fried cabbage into the pork ribs soup pot.
9
Continue to simmer for about 15 minutes over medium heat, add salt to taste and remove from the pan.Stewed pork ribs with pickled cabbage Make Tips
When stewing ribs, add pepper and aniseed to remove the fishy smell of the ribs.