sliced onion, garlic and ginger
bay leaf cinnamon star anise
How to make a stew with sauerkraut and pork ribs
Soak the sauerkraut for a while and wash it twice.
Soak the rib bones in cold water, add a fragrant leaf, a piece of cinnamon and an star anise, bring to a boil over high heat, reduce the heat to a simmer, skim off the drippings and simmer for 20 minutes, then turn off the heat and reserve the broth.
Finely chop the onion, ginger and garlic, and boil a pot of hot water.
Heat a pot of hot water. Two small spoons of oil, onion, ginger and garlic into the pot and fry the ribs. In a large pot, add the broth from the previous rib stew and the hot water, just enough to cover the ribs, throw in an icing sugar.
The water is a little too much, a little less is fine.
Two small spoons of oil in the pan, onion, ginger and garlic, sauté the sauerkraut, you need to fry for about ten minutes. Add salt and soy sauce and continue stir-frying.
The sauerkraut must be sautéed a little longer, on high heat, so that it smells good.
Add to the ribs and continue to simmer. Turn the heat to medium and simmer for forty minutes (you can add the vermicelli after 30 minutes, be careful not to paste the bottom).
Out of the pan.