How to make spine sauerkraut stewed with frozen tofu

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to the method of stewing frozen tofu with sauerkraut and spine. Start learning it now.

1. Rinse the spine, pour cold water into the pot and put the spine in, blanch it in water over high heat to remove the blood foam, remove and set aside;

2.1 Thaw the frozen tofu in water, take it out after thawing and drain the water;

3.2 The pickled cabbage I used was the wash-free pickled cabbage shreds bought from the supermarket. If you use homemade pickled cabbage, you need to wash and cut it into shreds for later use;

4.1 Put oil in the pot, add star anise, peppercorns, scallions and ginger slices and sauté until fragrant;

5.2 Cut the green onion into sections and the ginger into slices;

6. Add the pork spine and stir-fry, add cooking wine until fragrant, then add soy sauce and stir-fry evenly;

7. Pour enough hot water into the pot to cover the bones, bring to a boil over high heat, cover the pot, and cook over medium heat for about an hour, until the meat is tender;

8. Add the frozen tofu and sauerkraut into the pot and continue to stew for half an hour;

9. Finally, add salt and chicken essence for seasoning, then turn off the heat and serve.

Today I have finished introducing the spine and sauerkraut stewed with frozen tofu. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.