How to cook sauerkraut with spine

A bowl of fragrant braised pork spine with sauerkraut is sure to make you salivate, and it is not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil, and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. First, here is a picture of the finished product

2. After washing the spine with cold water, soak for 60 minutes and then rinse.

3. Rinse the sauerkraut with cold water, soak for 20 minutes, then rinse with clean water, remove and squeeze out the water, but don't squeeze it too dry. [I bought the bagged sauerkraut in the supermarket, which is already cut]

4. Slice the ginger, smash the garlic cloves with a knife, and set aside the chopped green onion and dried red pepper.

5. Put water in a pot and bring to a boil. Remove the spine and blanch to remove the blood.

6. Remove and set aside

7. In another pot, add cold water, cooking wine, soy sauce, chopped green onion, ginger slices, garlic cloves, dried red pepper, Sichuan pepper, star anise, and a little thirteen spices, and turn on the heat.

8. Add the spine, cover and bring to a boil over high heat, then simmer over low heat for 50 minutes

9. Add sauerkraut, salt and soy sauce, cover and bring to a boil over medium heat, then simmer for 20-30 minutes over low heat until the flavor is absorbed.

10. Turn off the heat and serve. [Add some MSG to make it more delicious. I don’t use MSG or chicken essence when cooking, so I didn’t add any.]

11. Remove from the pan, finished product

Although the vitamin content in braised sauerkraut spine is extremely high, ladies who love beauty should not eat it too much every day. Be alert to the occurrence of yin deficiency and excessive fire. You must eat healthily, exercise regularly, and supplement nutrients.