Both the pork spine and sauerkraut were bought at a store in Shan. They are very affordable and have a lot of meat
Soak the pork spine in water for about 30 minutes to soak in the blood. I use running water, just open the faucet and let the water drip. This way, the impurities in the blood and water are removed more thoroughly, and there is less floating residue when it is burned later.
Pour cold water into the pot, bring to a boil over high heat, skim off the floating residue, take out the backbone and set aside.
Put the clear soup into sand after skimming off the floating residue.In the pot, it can be used as the base soup for stewed meat. ps! The prerequisite is that the blood and water are completely removed and there is less floating residue. If it is turbid, you don’t need to use it. Just stew it with water!
Heat the oil in a pot. Add the green onions, ginger and star anise and stir-fry, then add the backbone and stir-fry for a while, then add a bottle of cooking wine to remove the fishy smell
Add some light soy sauce and stir-fry for a while to color all sides of the spine
Put the backbone into the casserole. If the broth is not enough, add hot water until the bones are barely covered. Bring to a boil over high heat and simmer over low heat for an hour. Add Salt.
Put in the sauerkraut and simmer for half an hour, taste the saltiness halfway through That's it
Ding, Ding, Deng, get out of the pot! Delicious with rice! Extra Sauerkraut soup is also great for cooking noodles!
