Gallery
Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles
The most authentic and classic way is to dip it in soy sauce with garlic water – it instantly brings back memories of my dad’s cooking. Of course, eating it on a hot summer day can be a bit warm! A delicious Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles recipe.
- Prep
- 1h 12m
- Cook
- 2h
- Total
- 3h 12m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles
| Ingredient | Amount |
|---|---|
| sauerkraut (suancai) | 500g |
| glass noodles (fentiao) | as needed |
| salt | 4 tsp |
| pork neck bones | 500g |
| MSG | 1 tbsp |
| scallion | 4 segments |
| ginger | 6 slices |
| star anise | 2 as needed |
| garlic (minced) | 3 cloves |
| soy sauce | 1 tbsp |
- sauerkraut (suancai)500g
- glass noodles (fentiao)as needed
- salt4 tsp
- pork neck bones500g
- MSG1 tbsp
- scallion4 segments
- ginger6 slices
- star anise2 as needed
- garlic (minced)3 cloves
- soy sauce1 tbsp
Cooking StepsHow to cook Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles step by step
-
Step 1Blanch the pork neck bones, rinse clean, then place in fresh hot water with scallion and ginger. Simmer gently for 2 hours to make a rich pork broth.
-
Step 2Squeeze excess liquid from the rinsed sauerkraut. Stir-fry in pork lard with star anise, scallion, and ginger until the moisture cooks off and the cabbage is fragrant. Add to the pork broth and continue simmering for 20 minutes.
-
Step 3Add the soaked glass noodles and blanched pork blood to the stew. Continue simmering for another 20 minutes. Season with salt and MSG, then serve.
Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles
The most authentic and classic way is to dip it in soy sauce with garlic water – it instantly brings back memories of my dad’s cooking. Of course, eating it on a hot summer day can be a bit warm! A delicious Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles recipe.
Ingredients
- 500g sauerkraut (suancai)
- as needed glass noodles (fentiao)
- 4 tsp salt
- 500g pork neck bones
- 1 tbsp MSG
- 4 segments scallion
- 6 slices ginger
- 2 as needed star anise
- 3 cloves garlic (minced)
- 1 tbsp soy sauce
Instructions
-
Blanch the pork neck bones, rinse clean, then place in fresh hot water with scallion and ginger. Simmer gently for 2 hours to make a rich pork broth.
-
Squeeze excess liquid from the rinsed sauerkraut. Stir-fry in pork lard with star anise, scallion, and ginger until the moisture cooks off and the cabbage is fragrant. Add to the pork broth and continue simmering for 20 minutes.
-
Add the soaked glass noodles and blanched pork blood to the stew. Continue simmering for another 20 minutes. Season with salt and MSG, then serve.
