Stewed Chinese cabbage on spine
Ingredients: soy sauce,salt,sauerkraut,MSG,onion,Jiang,garlic,octagonal,oil,pepper powder,spine
Recipe Recommendations
- sauerkraut 500 grams
- spine 500 grams
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- pepper powder appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- senior
Steps for Stewed Chinese cabbage on spine
1
Wash the pickled cabbage, shred it, soak in clear water for 10 minutes to remove some sour taste
2
Rinse the spine
3
Put water in the pan and put in the spine
4
After the water boils, boil it a little, boil out the blood foam in the meat and remove the spine
5
Pickled cabbage squeezes water
6
Challions, garlic slices, ginger slices, star anise ready
7
Order the pan to pour oil
8
When the oil is just hot, add the star anise over low heat and stir-fry until fragrant (it will burn if the heat is too high)
9
Then add green onions, ginger and garlic and stir-fry
10
Stir fry until fragrant, add cabbage and stir-fry a few times
11
Add pepper powder and stir fry
12
Add less soy sauce and stir fry a few times
13
Add water to soak the pickled cabbage, and then add the spine
14
Cover, bring to the boil over high heat, then turn to medium to medium heat and simmer for 20 minutes
15
The soup is almost done, add appropriate amount of salt and MSG, stir fry a few timesStewed Chinese cabbage on spine Make Tips
Soak the pickled cabbage, otherwise it will be too sour and will not taste good. Stir the star anise over low heat until fragrant