Stewed pork ribs with Chinese cabbage in Northeast China
Ingredients: chicken essence
Recipe Recommendations
- ribs appropriate amount
- sauerkraut appropriate amount
- green onion appropriate amount
- vermicelli appropriate amount
- corn oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- sour and salty
- stewed
- an hour
- ordinary
Steps for Stewed pork ribs with Chinese cabbage in Northeast China
1
Wash the ribs first, then add boiling water to remove the blood powder, and plate for later use
2
Shred cabbage and set aside, with a little chopped green onion
3
Put a small amount of corn oil into the pan. After the oil is hot, put the ribs and stir fry, then add cooking wine and stir fry for a while, add chopped green onion and stir fry until fragrant.
4
Then add the pickled cabbage
5
Add appropriate amount of water to finish the dish. Bring to a boil over high heat and turn to medium heat and simmer for 40 minutes
6
Then add the vermicelli and stew together. After the vermicelli is cooked, you can be taken out of the pan
7
Sauerkraut tastes salty and sour, has a crisp and tender taste, bright color, and has a tangy aroma. It is appetizing and refreshing. It can not only increase appetite and help digestion, but also promote the body's absorption of iron. The ribs incorporate the flavor of pickled cabbage. They are rich but not greasy. They are really delicious!!