Stewed spareribs with northeast sauerkraut

Stewed spareribs with northeast sauerkraut

Introduction:

"Stewed vermicelli with sauerkraut is a home cooked dish in Northeast China. Even I am a southerner. Because my father's colleagues have many Northerners, and they have the habit of pickling pickles in winter, so every time our family makes this dish in winter. In fact, Sichuan has its own sauerkraut. Its raw materials and taste are totally different from this sauerkraut. It should be said that it has its own characteristics. The taste is delicious and a little sour, which is suitable for most people. Do as the Romans do. As long as it's soup, we need to dip in water. The so-called dip in water will be introduced later. "

Production steps:

Materials required:

Sauerkraut: right amount

Spare ribs: moderate amount

Sweet potato powder: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Lard: right amount

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sour and salty