Q: Can I use a different type of meat for this recipe? A: While pork bones are traditional for this dish, you could experiment with beef bones for a different flavor profile.
Q: Is it necessary to wash the pickled cabbage before cooking? A: Yes, washing the pickled cabbage helps to reduce its sourness and saltiness. You can adjust the number of washes based on your taste preference for sourness.
Sour Cabbage and Pork Bone Stew
Notes
Ingredients:
- 1 Pork Bone (large)
- 1 Bag of Northeastern Sour Cabbage
- Green Onions and Ginger
- Appropriate amount of Cooking Wine
- Appropriate amount of Light Soy Sauce
- 1 Block of Tofu
- 2 Pieces of Star Anise
- Cooking Oil, Salt
- Chicken Powder (Monosodium Glutamate)
- Enough Water to cover the bones
- Start by boiling the pork bone in cold water with green onions, ginger, and cooking wine. After the water boils, blanch for 5 minutes.
- Remove the blanched pork bone, wash, and set aside.
- Rinse the sour cabbage twice in clean water. For a stronger sour taste, wash only once. Squeeze out the water.
- Place the pork bone in a pressure cooker. Add green onions, ginger, garlic, cooking wine, and enough water to cover the bones. Cook under pressure for 25 minutes.
- After the pork bone is cooked, in a separate pot, heat some oil and sauté green onions, ginger, garlic, and star anise. Then add the sour cabbage and stir-fry for 4 minutes.
- Open the pressure cooker, add the sautéed sour cabbage, tofu, a suitable amount of salt, two spoons of light soy sauce, and chicken powder. Bring to a boil over high heat, then simmer uncovered for 15 minutes.
- Serve the stew. Optionally, you can prepare a garlic sauce with light soy sauce for dipping.
- Rich in Protein from pork bone and tofu
- Contains Vitamins and Minerals from the vegetables
- Low in Carbohydrates
- Can be high in Sodium; adjust salt and soy sauce to taste
