In winter, if you don’t eat spare ribs, you should eat it more. The price is cheaper than spare ribs. The stew is nourishing and delicious.

is cold in winter, and the consumption of people is not particularly large compared with summer, so this period is a good time to replenish the body. In addition to eggs and some dairy products, nutritional supplements are of course all kinds of meat. General meat is rich in protein and some minerals and other nutrients, and its nutritional value is very high. The meat that most people usually eat the most is pork, and some chicken, duck, fish, etc. Apart from frying, frying, frying, and boiling, these meat ingredients are soups.

There is an old saying in rural areas that it is better to eat meat than to drink more soup. So sometimes the nutrients in the broth are often greater than the meat itself. Therefore, tonic in winter, not only eat meat, but also drink more soup. Speaking of some nutritious broth, the most commonly eaten are chicken soup, duck soup, rib soup, etc. Today, we will not talk about chicken, duck, and ribs. We recommend a special ingredient suitable for stewing soup, which is the big bone. Big bone stew soup is much better than spare ribs in terms of nutritional value and taste. The key is that the price is cheaper than spare ribs. Big bone soup is rich in calcium, as well as some collagen and calcium phosphate. It can promote bones if eaten frequently. development. It is suitable for both the elderly and children.

winter tonic, chicken and duck stand aside, eat more of it, rich in calcium, add two things to stew and stew the most fragrant. There are also techniques for stewing big bone soup. Today, I will share with you a super delicious and delicious method, which is to serve with sauerkraut and vermicelli. This stew is not only delicious, but also very nourishing. It is recommended to do this for the family at intervals of three to five at this time. In winter, if you don’t eat spare ribs, you should eat it more. The price is cheaper than spare ribs. The stew is nourishing and delicious.

Ingredients:

big bones, sauerkraut, vermicelli, edible salt, cooking wine, spring onion, sliced ​​ginger, dried chili, star anise

Steps:

Step 1: Buy the right amount of fresh big bones from the market and chop them into smaller bones Then put them in a pot of cold water, add 1 tablespoon of cooking wine, bring to a boil on high heat, and blanch it. Blanch it for about 5 minutes, and remove the dirty oil on the surface.

Step 2: Time is up, we will take out the big bone, and then wash it several times with clean water. Then we added fresh water to the pot and put the big bones in.

Step 3: Prepare the spices: green onion, ginger, dried chili, star anise. After the fire is boiled, remember to use a spoon to blow out the floating foam. Then add a lid and simmer for 1 hour and 20 minutes over medium-low heat. This is the pot that we usually stir-fry. If you use a pressure cooker, simmer for about 20 minutes.

Step 4: During the stewing process, we prepare a sauerkraut and cut it into even filaments with a knife. After all the cuts are finished, we wash it twice more with clean water, then dry it up by hand and put it in a bowl for later use.

Step 5: Then we prepare the right amount of vermicelli. The stewed pork with vermicelli is the most fragrant. It is recommended that you always prepare some at home. When the time to stew the bones is up, we put the sauerkraut shreds prepared in advance into it, and then take an appropriate amount of vermicelli and put it in. The vermicelli does not need to be soaked in advance, just put it in the pot directly, and it will naturally soften when heated.

Step 6: After putting the vermicelli and sauerkraut, stir it, and finally we put in the right amount of edible salt in it. Note that the salt here is best put in last. If you add edible salt in first, the bones will not be easy to stew . Then prepare a little pepper, and dilute it first, so that it won’t become lumpy when it is cooked. Then we cover the lid and simmer for about 20 minutes before it can be out of the pot.

Tips:

makes this big bone sauerkraut soup, everyone should pay attention to two points: first, we put the salt in the back, so that the bones will be easier to stew; second, if you put pepper, remember to remember to advance Diluted with water, it is easy to form a lump directly in the pot.