The most popular home-cooked dish in the northeastern winter, sauerkraut is his own family.
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.
Pressed bovine ridge to remove foam
Wash the shredded pickled sauerkraut and simmer the water for later use.
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.
The stewed beef spine is easy to remove bone, and the pickled cabbage is crystal clear. Start with rice or a variety of pasta!
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.