Stewed spareribs with pickled vegetables for warming up and appetizing

Stewed spareribs with pickled vegetables for warming up and appetizing

Introduction:

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash pickled cabbage and cut into shreds.

Step 3: cut tofu into slices.

Step 4: soften the vermicelli in advance.

Step 5: prepare the dried pepper and star anise cinnamon.

Step 6: cut scallion into sections and ginger into slices.

Step 7: chop the ribs into small pieces, put them in cold water, bring to a boil and remove them.

Step 8: blanch the ribs into the soup pot, add the right amount of hot water.

Step 9: add scallion, ginger, star anise and cinnamon, bring to a boil over high heat, turn to low heat and cook for 40 minutes.

Step 10: in another pot, add oil and saute the dried pepper.

Step 11: add shredded sauerkraut and stir fry for a while.

Step 12: pour in the soup.

Step 13: bring to a boil, add the ribs.

Step 14: add vermicelli and bean curd salt.

Step 15: bring to a boil, turn to medium heat and simmer for 20 minutes. sixteen

Step 16: turn off the heat, sprinkle with chopped green onion, pour in sesame oil and add chicken essence to taste.

Materials required:

Pork chop: right amount

Northeast sauerkraut: moderate

Fine vermicelli: moderate amount

Tofu: right amount

Star anise: right amount

White pepper: right amount

Cinnamon: moderate

Sesame oil: appropriate amount

Salt: right amount

Onion and ginger: right amount

Chicken essence: appropriate amount

Dry pepper: right amount

Note: sauerkraut is best to choose northeast sauerkraut, and finally stew until the soup is not dry.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour