Sauerkraut is a necessary food for northeast people in winter. When I was a child, my mother and father would accumulate a large jar of sauerkraut, and then change all kinds of eating methods: Stewed ribs with sauerkraut, sauerkraut dumplings and sauerkraut fried noodles. No matter how you eat, you are full of happiness. Few people have accumulated sauerkraut now. Thank you for the trial of sauerkraut sent by gourmet Jie. When you eat pickled cabbage, you will still remember the taste of that year.

Ingredients

500g pickled cabbage
500g spare ribs
200g frozen tofu
A handful of fans
3 ginger slices
10ml cooking wine
A spoonful of salt
Appropriate amount of edible oil
30g scallion
3 large grains

Directions

Step 1
Let's sun the farmhouse pickled cabbage first. It's delicious.

Step 2
All ingredients are ready.

Step 3
Wash the ribs and scald them with boiling water to remove the blood. Wash the last part again and set aside.

Step 4
Pour an appropriate amount of oil into the pot, add onion and ginger, and saute until fragrant.

Step 5
Add ribs and stir fry for a while.

Step 6
Add sauerkraut, pour in cooking wine and stir fry again for a while.

Step 7
Pour in the water that has not used all the materials at one time, put in the frozen tofu and stir gently.

Step 8
Boil over high heat and simmer over low heat for 40-60 minutes. The ribs can be cooked and rotten.

Step 9
Add a handful of pre softened vermicelli and a spoonful of salt, stir evenly, cover and simmer over low heat for 7-10 minutes.

Step 10
Put it out and sprinkle some scallions, flowers, cauliflower leaves, etc.