Sauerkraut and fragrant pork (pork belly)

Seasoning: salt, pepper, aniseed, fragrant leaves and cinnamon.

Practice: Northeast recipe home cooking practice

1, pork is put into the pot and washed with cold water, and the water should be as full as possible. After boiling, turn to low heat until the pork can be pierced with chopsticks without bleeding.

2-3. Wash the sauerkraut, drain the water, cut off the roots and take off a piece of cabbage.

4-5. Cut a flat piece from the upper third of the side of the dish, pull it into thin slices, repeat twice, and divide the dish into three or four thin slices.

6-7, after slicing, code together, about 6 dishes piled up and cut into filaments. Squeeze into a ball and squeeze out excess water.

8-9. Take out the cooked meat, cool it slightly, and cut it into large pieces.

10- 1 1, remove the floating foam in the cooking broth, and add shredded sauerkraut and pork slices.

12, add seasoning bag, add a little salt, boil and simmer for more than half an hour.