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.
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
3 large grains
Step 1Let's sun the farmhouse pickled cabbage first. It's delicious.
Step 2All ingredients are ready.
Step 3Wash the ribs and scald them with boiling water to remove the blood. Wash the last part again and set aside.
Step 4Pour an appropriate amount of oil into the pot, add onion and ginger, and saute until fragrant.
Step 5Add ribs and stir fry for a while.
Step 6Add sauerkraut, pour in cooking wine and stir fry again for a while.
Step 7Pour in the water that has not used all the materials at one time, put in the frozen tofu and stir gently.
Step 8Boil over high heat and simmer over low heat for 40-60 minutes. The ribs can be cooked and rotten.
Step 9Add a handful of pre softened vermicelli and a spoonful of salt, stir evenly, cover and simmer over low heat for 7-10 minutes.
Step 10Put it out and sprinkle some scallions, flowers, cauliflower leaves, etc.