Health effects
Spare ribs: tonify the kidneys
Zanthoxylum bungeanum: to remove moisture
Cinnamon bark: to disperse blood stasis and reduce swelling
Ingredients
Pork Ribs ( 500g ) | Sauerkraut ( 300g ) |
Green onions ( a little ) | Ginger ( a little ) |
Zanthoxylum bungeanum ( 3 grams ) | |
Cinnamon ( a little ) | Star anise ( 3 pieces ) |
cooking wine ( 1 spoon ) | Salt ( appropriate amount ) |
Dried chili pepper ( 3 capsules ) | Edible oil (appropriate amount) |
1.Prepare ingredients.500 grams of pork ribs, 300 grams of sauerkraut and various seasonings
2. Blanch the ribs in cold water Water removes blood foam.After the water boils, turn off the heat and wash away the blood foam on the surface of the ribs.
3.Put the ribs into a casserole, add Sichuan peppercorns, star anise, cinnamon and bay leaves , green onion, ginger, and 1 spoon of cooking wine, add appropriate amount of water, and simmer over low heat for 1 hour.
4. Wash the sauerkraut.If it is too sour, wash it twice more and cut the sauerkraut.Silk, twist to dry the moisture
5. Heat up the oil pan, add dried chili peppers and stir-fry, then Add sauerkraut and stir-fry
6. Stir-fry until the sauerkraut is fragrant, and add an appropriate amount of salt to taste.Turn off the heat, pour the fried sauerkraut into the casserole and simmer with the ribs for 20 minutes, then turn off the heat and remove from the pot.
7.Finished product.
Tips
You can also add tofu, vermicelli and other ingredients to stew it together.
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