Stewed pork ribs with Chinese cabbage in Northeast China
By EmelieWill
Stewed with pickled cabbage and vermicelli is a home-cooked dish in Northeast China. Even I, a southerner, craved it. Because my father works with many northerners who have the habit of pickled cabbage in winter, our family will make this dish and eat it every time in winter. In fact, we in Sichuan also have our own sauerkraut. The raw materials and taste are completely different from this sauerkraut. It should be said that each has its own characteristics. This taste is particularly delicious and a little sour, which is suitable for most people's tastes. When in Rome, do as the Romans do, as long as we have soup here, we need to dip it in water. The so-called dipping in water will be introduced to you later.
Recipe Recommendations
- sauerkraut appropriate amount
- ribs appropriate amount
- sweet potato powder appropriate amount
- laojiang appropriate amount
- pepper appropriate amount
- lard appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sour and salty
- stewed
- several hours
- ordinary
Steps for Stewed pork ribs with Chinese cabbage in Northeast China
1
Ingredients: Sauerkraut (after being cut by my dad and squeezed with water, it became like this) Ribs and sweet potato flour (Long Dapai)
2
This is very important, and it is also the key to the taste of this dish. The water squeezed out of the pickled cabbage itself must be left behind so that the soup will be fragrant.
3
This is also the key to this dish's soul-white color. Lard must be used. Saute the lard until fragrant.
4
Pour in sauerkraut and stir fry. At this time, add ginger and pepper and stir fry together. It will take a longer time. It is best to make water. The longer it takes, the stronger the taste of sauerkraut.
5
Add the water from the pickled cabbage described earlier. Cook it for a while so that the soup will fully blend into the taste of pickled cabbage
6
Add stock or water. It's best to add more because this dish takes a long time to cook,
7
The pickled cabbage takes 1 hour to boil, and after an hour, pour in the ribs. I didn't put the ribs in water, which will be fresher.
8
Add the ribs, cook for an hour, and then add the soaked fans
9
Wait until the vermicelli is soft, add salt and MSG. Note that sweet potato powder is very absorbent. It's best to add some broth, otherwise it will be hot soon.
10
In Sichuan, as long as it is a soup dish, it needs to be dipped in water. These are the raw materials for dipping in water, chili noodles, garlic, chopped green onion, and then add soy sauce and monosodium glutamate to make it dipped in water. It's delicious. Of course, this dish is more suitable for eating the original flavor. It's delicious.
11
It took more than two hours in total. The ribs were soft and rotten in the mouth, the cabbage was crispy and palatable, and the soup tasted sour, super delicious and hot, making it particularly comfortable to eat in the middle of winter.