Sauerkraut With Pork Ribs Hot Pot Recipe
For an in-depth taste with a little sour pork ribs soup, we settled on adding Sauerkraut when the soup is done. After 10 minutes braising, Sauerkraut kept and diffused its original taste without over mashed. We started with cooking pork ribs, broad bean paste, and chili sauce to remove excess water. Then added spice, seasoning and chicken soup to make an in-depth ribs soup. After adding Sauerkraut, we topped red jujubes, Goji for decoration.
500g pork ribs
4 garlic cloves
10 red dates
8 bowls chicken soup
5 pieces tangerine peel
1 piece cinnamon
1 teaspoon fennel
1 amomum tsao-ko
1 teaspoon Sichuan peppercorns
1 star anise
2 tablespoons cooking oil
2 tablespoons Doubanjiang (broad bean paste)
1 tablespoon Lao Gan Ma chili sauce
4 tablespoons rice wine
3 teaspoon salt
2 tablespoons white sugar
1 teaspoon white pepper powder
1. Do not braise Sauerkraut too long, or it would be too soft with less taste.
2. Use Kimchi instead if you want a Korean flavor.
3. Fry broad bean paste until red oil
come out. It is the best way to active its taste and aroma.
Wash and cut scallion white and ginger into slices. Peeled garlic, cut in half. Wash and cut coriander into strips.
Put all spices into the spice bag. Tightly seal the spice bag.
Wash the spare ribs and cut into about 4cm³ pieces. Put into the cold water. Bring to a boil. Then remove and drain. Set aside.
Add oil to the pot and fry broad bean paste and Lao Gan Ma chili sauce until fragrant.
Add pork ribs to stir-fry until excess moisture run out. Pour into rice wine.
Add scallions, ginger, chicken stock, and the spice bag. Bring to a boil over high heat.
Turn to low heat, braise the ribs for 1 hour. Put in the sauerkraut, continue to braise for 10 minutes.
Add salt, sugar, white pepper powder for seasoning.
Top with red jujubes, Goji, and coriander before boiling. Then serve with other hot pot ingredients.