Stewed pickled Chinese cabbage with Big Bones

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

1000 grams of pig bone

Pickled Chinese cabbage 600g

1 section of scallion

2 cloves of garlic

2 star anises

1 red chili pepper

Thirteen fragrances in moderation

Moderate amount of fragrant ginger powder

Moderate amount of cooking wine

Moderate amount of light soy sauce

Smoking in moderation

Salt in moderation

Moderate amount of chicken essence

Appropriate amount of water

Moderate amount of vegetable oil

Stewed pickled Chinese cabbage with Big Bones

1. Finished product drawings.

2. Shred pickled Chinese cabbage, cut large bones into small pieces and soak them in cold water to remove blood.

3. Rinse the large bones thoroughly, blanch them in water, and remove them to control the moisture.

4. Cut the scallions and pat the garlic.

5. Heat up the oil in the pot, add scallions, garlic, thirteen spices, and star anise, and stir fry until fragrant.

6. Enlarge the bones, ginger powder, drizzle with light soy sauce, dark soy sauce, and cooking wine.

7. Stir fry and color.

8. Pour into the inner pot of the pressure cooker and add a bowl of water.

9. Press the pork rib button for 15 minutes.

10. Take it out and pour it back into the pot, and put pickled Chinese cabbage in the low heat for 20 minutes.

11. Finally, add salt and stir in chicken essence.

12. Take out the pot and put it on a plate.

Tips

The longer pickled Chinese cabbage is stewed, the more delicious it is.

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