Sauerkraut stewed big bone is one of the most distinctive dishes in the Northeast cuisine of Chinese cuisine. Sauerkraut stewed big bone takes sauerkraut as the main material, and the cooking is mainly stewed. The taste belongs to home flavor.

Ingredients

800g pork bone stick
8 pepper granules
1 large material
200g tofu
200g pickled cabbage
1 shallot
1 coriander
1 ginger
8 g salt
6G oyster sauce
5g raw extract
1500 ml water

Directions

Step 1
Prepare the big bone stick, stamp it and wash it.
Step 2
Boil the water in the pot, put in the bone stick and boil the blood water.
Step 3
Wash away the blood foam and clean the bone stick.
Step 4
Put the bone stick into the casserole.
Step 5
Pour 1500ml water into the pot, boil it and skim off the floating foam.
Step 6
Gail, simmer over medium low heat for 30 minutes.
Step 7
Wash the Northeast pickled cabbage two or three times and squeeze the water for use.
Step 8
Prepare tofu, onion, ginger and chives.
Step 9
Chop the side dishes and set aside.
Step 10
Add onion and ginger in casserole.
Step 11
Then add the seasoning and pepper.
Step 12
Add oyster sauce and soy sauce.
Step 13
Add some tofu.
Step 14
Finally, put a layer of pickled cabbage. Simmer for 10 minutes.
Step 15
Add two tablespoons of salt.
Step 16
Simmer for 10 minutes.
Step 17
After the bone stick and ingredients have been tasted, sprinkle with coriander powder and come out of the pot.
Step 18
A pot of sour and nutritious sauerkraut stewed big bones is on the table. It's delicious with tender tofu.