Recipe: Halal beef bone stewed sauerkraut

Home Cooking Recipe: Halal beef bone stewed sauerkraut

Notes:

The most popular home-cooked dish in the northeastern winter, sauerkraut is his own family.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the bovine spine with water, boil for 10 minutes in cold water, remove it into the electric pressure cooker, pour the water to the water level of the pressure cooker, and put the star anise, pepper, bay leaf, cinnamon, green onion, ginger, salt The salt is about 10 grams, and the high pressure gear is in the middle of the fire for 25 minutes.

    Wash the bovine spine with water, boil for 10 minutes in cold water, remove it into the electric pressure cooker, pour the water to the water level of the pressure cooker, and put the star anise, pepper, bay leaf, cinnamon, green onion, ginger, salt The salt is about 10 grams, and the high pressure gear is in the middle of the fire for 25 minutes.

  2. Home Cooking Recipe: Pressed bovine ridge to remove foam

    Pressed bovine ridge to remove foam

  3. Home Cooking Recipe: Wash the shredded pickled sauerkraut and simmer the water for later use.

    Wash the shredded pickled sauerkraut and simmer the water for later use.

  4. Home Cooking Recipe: In another saucepan, pour the beef spine together with the soup of the original juice into the saucepan, add the prepared sauerkraut, simmer for 10 minutes, then turn to a small fire until the sauerkraut is cooked. Try salty and moderate salt.

    In another saucepan, pour the beef spine together with the soup of the original juice into the saucepan, add the prepared sauerkraut, simmer for 10 minutes, then turn to a small fire until the sauerkraut is cooked. Try salty and moderate salt.

  5. Home Cooking Recipe: The stewed beef spine is easy to remove bone, and the pickled cabbage is crystal clear. Start with rice or a variety of pasta!

    The stewed beef spine is easy to remove bone, and the pickled cabbage is crystal clear. Start with rice or a variety of pasta!

Tips:

When changing the saucepan, you can take out the ginger slices (some people will think that the taste of ginger is too heavy will affect the taste of the sauerkraut itself. If you don't mind, you can continue to stew without taking it out.) Other seasonings are still transferred to the saucepan for continued use.


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