Sauerkraut bone

Sauerkraut bone

Introduction:

"Traditional northeast food. Sauerkraut is salted at home and tastes good. Northeast sauerkraut is not the kind of sauerkraut of sauerkraut fish. Please don't mix it up. "

Production steps:

Step 1: rinse the big beam bone, remove the core of pickled cabbage, and rinse the vermicelli.

Step 2: Boil the water, boil the blood foam of the bone, remove it and rinse it.

Step 3: add water to another pot, add onion and ginger, big ingredients and medlar to boil bone soup.

Step 4: turn the water to a low heat after boiling for about 30 minutes, and make a good bone soup.

Step 5: cut shredded sauerkraut while boiling bone soup, and then dry it. (this is pickled sauerkraut from my own home. I can buy pickled shredded sauerkraut in vacuum bag on the market. I can wash it and use it directly.)

Step 6: put more oil in the hot pot, saute shallot and ginger, add soy sauce and saute sauerkraut for a while.

Step 7: pour in the bone soup and season with salt. When the pot is boiling, simmer and simmer.

Step 8: after stewing for 20-30 minutes, the soup is much thicker. Put the vermicelli in and cook for 5 minutes. (I'm a fan. I'll be fine soon. If I use vermicelli, I have to put it earlier. I should put it in when I add soup.)

Step 9: Sprinkle monosodium glutamate and cilantro to serve. (if there are oysters and laver, put them in and cook them for 5 minutes, and then put them on the plate. It's famous for fresh knitting.)

Materials required:

Sauerkraut: 1

Trabecular bone: moderate amount

Fans: 1

Scallion: right amount

Large material: moderate amount

Wolfberry: moderate

Ginger: right amount

Basic seasoning: right amount

Note: I use vegetable oil, if you use lard will be very fragrant. Northeast sauerkraut is a good match, also eat animal oil. Northeast sauerkraut is not the kind of fish sauerkraut Oh, we do not confuse.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty