How to make Bameng pickled cabbage

Bameng sauerkraut stew is a specialty of Bayannur League. Its main ingredients are sauerkraut and pork belly. Potatoes, chopped green onions, star anise and other condiments are also prepared for the cooking. The sauerkraut powder is pickled at home, or you can buy sauerkraut in the supermarket. It tastes sour and has a good effect in promoting appetite. Let's learn how to make Bameng sauerkraut stew.

How to make Bameng pickled cabbage

Ingredients: 500g sauerkraut, 300g pork belly, one or two potatoes, auxiliary ingredients: 20g chopped green onion, a few cloves of garlic, one star anise

1. I bought a bag of sauerkraut at the supermarket. I like sour food, so I only washed it once. If you don’t like the sour taste, you can wash it a few more times. Inner Mongolian stew usually uses pork belly with fat and lean meat, and the lard is more fragrant. I used beef today, and the tendons and tendons are also delicious. (Potato forgot to take a photo)

2. Exploding aroma

3. Fry the meat until there is no moisture and it changes color. Fry it for a while longer to make it more fragrant. If there is fat, you can also fry out the oil. Add soy sauce and continue to fry until the aroma comes out.

4. Add potatoes and fry together

5. Put the washed sauerkraut on the meat and potatoes

6. Add boiling water and simmer for 20-30 minutes. Add salt and MSG. When the juice is dry, you can serve! You can add a little more water at the beginning, and stewing it for a little longer can make the potatoes smoother, more fragrant and more harmonious.

Ingredients: 1 sauerkraut, 500g spare ribs, 2 potatoes, 200g wide vermicelli, auxiliary ingredients: 3 scallions, 6 slices of ginger, 6 aniseed, 1 cinnamon, 3 cloves of garlic

1. Wash the pickled cabbage and soak it in cold water for 15 minutes

2. Squeeze dry water and cut sauerkraut into thin strips

3. Prepare scallion, ginger, minced garlic, star anise, and cinnamon

4. Wash the ribs, blanch them in clean water, and then wash them with cold water to remove the foam.

5. Peel the potatoes and cut them into dices

6. Heat the oil, add cinnamon, star anise and garlic, and sauté until fragrant

7. Pour in the ribs, stir fry, add cooking wine, rock sugar and soy sauce

8. After coloring, add boiling water and pickled cabbage

9. After boiling, add scallions, ginger slices and potatoes, and simmer for 10 minutes.

10. Add the vermicelli and simmer for 20 minutes

11. Wait until the ribs and vermicelli are fully cooked, and the potatoes can be easily pierced by chopsticks. Stew until there is no soup left in the pot, then you can turn off the heat. Sprinkle with green garlic or chopped green onion and serve