Stewed Pork Ribs with Sauerkraut

Stewed Pork Ribs with Sauerkraut

　　Stewed Pork Ribs with Sauerkraut

　　The method for making Stewed Pork Ribs with Sauerkraut is very simple. Just follow the recipe step by step, and you will definitely enjoy a delicious dish. Stewed Pork Ribs with Sauerkraut is one of the distinctive dishes in the Northeastern cuisine of Chinese cooking. Stewed Pork Ribs with Sauerkraut primarily uses pork ribs

　　as the main ingredient, is mainly cooked as a stew, and has a home-style flavor. Follow the recipe and give it a try—you’re sure to succeed!

　　Ingredients:

　　Main ingredients: 3 small pork ribs, 1 large potato, a small bunch of glass noodles, 1/4 head of sauerkraut.

　　Seasonings: scallions, ginger, soy sauce, Sichuan peppercorn powder, cooking wine, salt, chicken essence.

　　Directions:

　　1. First, chop the pork ribs into small pieces, using only the smaller center ribs—discard the larger end bones (save them for soup, throwing them away would be a waste). Blanch them in boiling water to remove blood foam. Cut the purchased sauerkraut into small chunks, slice the thick stems of the sauerkraut into thin pieces, and soak them in cold water for a while. Peel the potato and cut into large chunks. Soak the glass noodles in hot water until softened. Chop the scallions and ginger into pieces.

　　2. While blanching the pork ribs, prepare the seasoning mixture. In a small bowl, mix together the cooking wine, Sichuan peppercorn powder, salt, chicken essence, and water, and stir well.

　　3. Heat the wok and add oil. Stir-fry the chopped scallions and ginger until fragrant. Add the pork ribs and stir-fry, then add the soy sauce and Sichuan peppercorn powder. Stir-fry for a while until the pork ribs are about halfway cooked. Then add the sauerkraut, potatoes, and glass noodles, along with the prepared seasoning mixture. Add an extra small bowl of water—just enough to cover half of the ingredients. Cover the wok, turn the heat to medium, and simmer. After ten minutes, it’s ready to serve. Be careful not to let the water dry out during cooking, or it will affect the appearance and texture of the dish.