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Ingredients of Beilin Sour Sauerkraut Soup: 2 kg of ribs, 3 bags of sauerkraut (250g per bag), 1 oil, onion (cut into some sections and chopped green onion), several slices of ginger, half chopped garlic, 2 grains of aniseed, dozens of Chinese prickly ash, a little rock sugar, 1 tablespoon of light soy sauce (15ml), salt and monosodium glutamate. Practice: 1. Wash the ribs into the pot and add cold water to avoid adding water halfway, so add enough at a time; 2, onion, ginger, aniseed pepper in the same pot, boil over high fire, skim the blood foam and pepper particles, then turn to low heat, cover and stew, about 40-60 minutes can be cooked; 3. When the ribs are cooked, add less salt and rock sugar to medium heat and continue to stew. At the same time, heat the wok, pour oil and heat it, add chopped green onion and ginger slices, then add sauerkraut and garlic, stir-fry with strong fire and add light soy sauce; 4, sauerkraut must be fried, fully adhered to the oil, probably fried for 5 minutes, that is, quick cooking, when it is not cooked, add salt and stir fry; 5. Add the stewed spareribs to the sauerkraut, add the sparerib soup (if there is too much soup, you don't have to add it all, and the remaining soup can cook noodles), remove the onion and stew for 5 minutes on medium heat; 6. Add 1/8 spoon of monosodium glutamate before cooking; Note: salt is added to the ribs and sauerkraut twice, and finally mixed to taste salty and light. If it is salty, heat the water and add salt if it is light. Because I mainly drink sauerkraut soup, the soup is just right, and the ribs can be dipped in garlic sauce.
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