The most authentic way to make pickled cabbage with white meat is as follows:

Tools/materials: pickled cabbage 3g, pork belly 3g, ginger 1g, fragrant leaves 2, pepper 1, star anise 1, salt, knife, water, pot, bowl, cooking wine and plate.

1. Wash and shred sauerkraut, and squeeze out the water for later use.

2. Soak the pork belly in water for 15 minutes, and wash the bleeding foam. Put it in a pot and pour in pure water. (The amount of water can cover the meat, and you can add a bowl of water if you put vermicelli.) Add ginger, star anise, fragrant leaves, pepper and cooking wine.

3. Bring the fire to a boil, and simmer for 25 minutes.

4. Take out the pork belly, let it cool, and cut it into thin slices.

5. Boil pork belly soup, add sauerkraut, and boil over high fire.

6. Turn the heat down, add pork belly and stew for 2 minutes.

7. Add appropriate amount of salt to taste, and serve.