A delicious Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles recipe.
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Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles
Other★ Easy192min
IngredientsWhat you'll need for Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles
| Ingredient | Amount | Notes | |
|---|---|---|---|
| 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 | ||
| garlic (minced) | 3 cloves | ||
| soy sauce | 1 tbsp |
Cooking StepsHow to cook Northeastern Chinese Sauerkraut Stew with Pork and Glass Noodles step by step
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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.
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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.
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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.
