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Sour Cabbage and Pork Bone Stew

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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
Instructions:
  1. Start by boiling the pork bone in cold water with green onions, ginger, and cooking wine. After the water boils, blanch for 5 minutes.
  2. Remove the blanched pork bone, wash, and set aside.
  3. Rinse the sour cabbage twice in clean water. For a stronger sour taste, wash only once. Squeeze out the water.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the stew. Optionally, you can prepare a garlic sauce with light soy sauce for dipping.
Nutrition:
  • 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