Stewed Chinese sauerkraut with ribs

Stewed sauerkraut with ribs is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish. Stewed sauerkraut with ribs is one of the most distinctive dishes in Northeast Caicai of China cuisine. Stewed sauerkraut with ribs is the main material, and the cooking is mainly stewed. The taste is homely. Try it with the recipe and I believe you will succeed! Ingredients: Ingredients: 3 pork chops, 1 large potato, 1 handful of vermicelli, 1/4 sauerkraut. Seasoning: onion, ginger, soy sauce, pepper powder, cooking wine, salt, chicken essence. Operation: 1. Chop the ribs into small pieces first, only take the small ribs in the middle, and don't want the big bones at both ends (it's a pity to keep the soup and throw it away). Boil water to remove blood foam. Cut the bought sauerkraut into small pieces, slice the thick slices of sauerkraut into thin slices and soak them in cold water for a while. Peel the potatoes and cut them into large pieces. Soak the vermicelli in hot water until soft. Cut the onion and ginger into foam. 2. In the process of ironing ribs, ingredients can be prepared. Mix wine, pepper powder, salt, chicken essence and water in a small bowl and mix well. 3, heat the oil pan, add onion ginger foam and saute. Stir-fry ribs, add soy sauce and pepper powder. Stir-fry for a while until the ribs are ripe, add sauerkraut, potatoes and vermicelli, and add the ingredients in a small bowl. Add another small bowl of water, and the half-flooded dishes can be covered and stewed over medium heat. In ten minutes, you can cook. Be careful not to let the water boil dry when stewing, otherwise it will affect the appearance and taste of the dish.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)