Nowadays, there are a lot of pickled sauerkraut in the north home. Many young people have not eaten it very much. Of course, they will not remember its practice. I just like to eat but I will not do it myself. Fortunately, the logistics in the north and the south. Very convenient, although far in the southernmost tip of China, but I can also eat the pickled vegetables in my hometown at any time, let me miss the bitterness of my hometown.
The big bone stick is soaked in water with water and then smashed into two halves (when you buy it, please ask the owner to directly break it), put the water into the bone stick, burn it, and then remove it.
Put the bone stick into the pressure cooker, add appropriate amount of water, add onion, ginger, pepper and star anise, add a little white vinegar and cooking wine, cover with a pressure cooker and limit the pressure. After the fire is boiled, turn to medium heat for 15 minutes, turn off the heat. Wait for the pressure cooker to cool naturally
Remove the sauerkraut, rinse it with water, and dry it by hand.
Open the pressure cooker, pour the bones and soup into the casserole, then sauerkraut for 10-20 minutes, then add the right amount of salt.
1. Sauerkraut can also be slightly fried and then stewed in soup. The fried sauerkraut will not be so sour. I like sour, so I have not fried it. 2. The cooking time can be adjusted according to your own needs. If you like more crispy, you can cook for 10 minutes.