In our northeast, in addition to chicken stewed with mushrooms, this dish is the most famous and popular. Stewed spare ribs with pickled vegetables. The sauerkraut in the north is very different from the sauerkraut in the south, from cooking to pickling to usage. Sauerkraut in the northeast can generally be stewed and fried, while sauerkraut in the south usually makes sauerkraut fish. Two kinds of pickled vegetables can not be replaced, each has its own delicious. As a northeast person, I still recommend to you my most familiar and favorite, northeast pickled cabbage stewed ribs.


400g spare ribs
300g pickled cabbage
1 section onion
2 slices of ginger
1 dry red pepper
6 pepper
1 large grain
1 / 4 tbsp chicken essence
A little salt


Step 1
Materials ready

Step 2
Put water in the pot, add onion, ginger, dry red pepper, pepper, seasoning and ribs, boil over high heat, skim the blood foam, turn to medium and low heat, and stew for 20 minutes.

Step 3
When chopsticks can be inserted into the meat

Step 4
Add sauerkraut and simmer for 15 minutes

Step 5
Season with chicken essence and salt