Stewed spinach -- northeast cuisine

Stewed spinach -- northeast cuisine

Introduction:

"The Northeast cuisine is mainly stewed. The farmyard stews it in a big iron pot. It's just fragrant. This pickle is my own pickle. It's my first pickle. It's quite successful. "

Production steps:

Step 1: wash and shred sauerkraut, soak in water for 10 minutes, remove some sour taste

Step 2: clean the spine

Step 3: put water in the pot and put in the spine

Step 4: after boiling water, boil a little, boil out the blood foam in the meat and take out the spine

Step 5: sauerkraut squeeze water

Step 6: onion, garlic, ginger and star anise are ready

Step 7: start the pan and pour oil

Step 8: add star anise to stir fry when the oil is hot

Step 9: add onion, ginger and garlic to stir fry

Step 10: stir fry the sauerkraut

Step 11: add pepper powder and stir fry

Step 12: stir fry a few times with less soy sauce

Step 13: add water without sauerkraut, and then put it into the spine

Step 14: cover and bring to a boil over high heat, then turn to low heat and simmer for 20 minutes

Step 15: the soup is almost finished. Stir fry a few times with the right amount of salt and monosodium glutamate

Materials required:

Sauerkraut: 500g

Spine: 500g

Oil: right amount

Salt: right amount

Scallion: right amount

MSG: right amount

Soy sauce: right amount

Star anise: right amount

Pepper powder: right amount

Garlic: right amount

Ginger: right amount

Note: pickled cabbage should be soaked, otherwise it is too sour and not delicious. Stir fried star anise with small fire

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh