Sauerkraut stewed with large bones is a delicious home-cooked dish characterized by tender meat and rich soup. Here's a simple recipe for stewing sauerkraut with big bones:
Materials Required:1Large bones: 500 grams.
2.Sauerkraut: 300 grams.
3.Ginger: 2 slices.
4.Green onion: 1 stalk.
5.Garlic: 3 cloves.
6.Cooking wine: 30 ml.
7.Light soy sauce: 30 ml.
8.Dark soy sauce: 15 ml.
9.Salt: to taste.
10.Ground white pepper: to taste.
11.Water: to taste.
12.Oil: to taste.
Steps:1Wash the large bones and make a few cuts in the bones with a knife to absorb the flavor. Boil a pot of hot water and blanch the large bones in the hot water to remove blood and impurities. Remove and set aside.
2.Add an appropriate amount of oil to the pot, heat until the oil temperature is slightly high, add ginger slices, green onions, minced garlic, and stir-fry until fragrant.
3.Pour in the blanched large bones and stir-fry evenly to allow the bones to fully absorb the flavor of the seasoning.
4.Pour in enough water, submerging the bones. Bring to a boil over high heat, reduce the heat to low and simmer slowly, about 1-2 hours, until the bones are cooked through and the soup is rich.
5.Wash and chop the sauerkraut, add it to the pot, and continue to simmer for 10-15 minutes to allow the sauerkraut to fully absorb the flavor of the soup.
6.Finally, add an appropriate amount of salt and white pepper to taste, stir well, and boil again to remove from the pot.