How to cook big bones and sauerkraut?

Big bones are rich in nutrients, including protein, calcium, collagen, etc. If you stew big bones with sauerkraut, they will have a strong aroma, because the longer the bones are stewed, the stronger the flavor. When making sauerkraut stewed with large bones, you need to control the stewing time well.

Materials

Main ingredients: appropriate amount of pork bones, 1 handful of sauerkraut.

seasoning

Appropriate amount of salt, 1 scallion, 6 slices of ginger, 2 star anise, 1 tablespoon of cooking wine, and 1 tablespoon of white vinegar.

How to cook pork bones and pickled cabbage

1. When buying large bone sticks, ask the seller to knock the bone sticks slightly. Rinse and soak the large bone sticks you bought with clean water and set aside. Wash and cut the sauerkraut into shreds.

2. Add enough water into the casserole and turn on the fire to heat.

3. Boil another pot of water, add 2 slices of ginger, 1 tablespoon of cooking wine, and blanch the large bones for 1 to 2 minutes.

4. At this time, the water in the casserole has been heated. Put the blanched bones into the casserole, and add onion segments, ginger slices and star anise.

5. Add 1 tablespoon of white vinegar.

6. When the bone soup boils, skim off the foam with a spoon, add sauerkraut, and simmer over medium-low heat for about 1 hour. Add salt to taste before serving.

Cooking Tips

1. Adding vinegar to slippery soup helps release calcium from bones. After cooking sauerkraut with large bones, you can remove the bones first, eat the meat with garlic juice, and then put the bones into a casserole and heat them again to increase the calcium content.

2. Sauerkraut is very resistant to cooking. The longer it is cooked, the more flavorful it becomes.

3. Make sure to add enough water to the pot at one time. Do not add water during the process to improve the taste of the soup.

Dishes

1. Smash and chop the garlic, add soy sauce and vinegar to make garlic juice. Dip the boneless meat in garlic juice and have a bowl of soup, it feels so warm, even in the coldest days of winter.

2. Sour cabbage is a must-have for people in Northeast China. Whether it is fried, stewed or boiled, they love to eat it any way. It is indispensable for barbecue and hot pot. If you have a stove at home, put the sauerkraut and bone sticks into a casserole and simmer on the stove for a while, and the house will be filled with fragrance.