1. Squeeze the sauerkraut out of the water, cut off the roots, take a slice, and slice it horizontally with a knife.

2. According to the thickness of the leaves, the horizontal piece is divided into two or three pieces.

3. Cut into silk.

4. Soak in water to see the acidity of sauerkraut.

5. Wash the bones, put them in a cold water pot, add 3 grams of ginger and cooking wine 1 teaspoon, and boil for another two or three minutes. Wash the boiled bones with warm water to remove the floating foam, and pour out the boiling water.

6. Take another clean saucepan and add 5g of bone, onion, ginger, 1 teaspoon of cooking wine, white vinegar, aniseed, pepper and dried hawthorn.

7, pour boiling water, the amount of water is slightly higher than the bones, turn to a small fire after boiling, and cook for about 30 minutes.

8. Remove the pickled cabbage and squeeze out the water.

9. Put the sauerkraut into the saucepan, cover the lid, and continue to simmer for about 2 and a half hours.

10, add salt and chicken essence and stir gently.

1 1. Boil some bones and sauerkraut in a stone pot.

12. Peel and dice garlic, put it in a small bowl, then add soy sauce, sugar and sesame oil and mix well to make garlic sauce.