Cavity bone 1 kg, half sauerkraut, vermicelli 1 package, onion, ginger, cooking wine, 2 aniseed, salt.

working methods

1, put the cavity bone in a cold water pot and cook it for five minutes on high fire.

2. Shred onion, sliced ginger and shredded sauerkraut.

3. Put the cavity bone into a pot filled with boiling water, add onion, ginger slices, aniseed and cooking wine to boil, and turn to medium heat for about an hour.

4. Season the soup with salt, add shredded sauerkraut and cook for 30 minutes.

5. Add fans 5 minutes before cooking.

skill

1, the sauerkraut should be thinned before shredding.

2. The shredded sauerkraut should be washed with clear water, drained and added to the soup.

3. After the vermicelli is put into the pot, pick it up with chopsticks.

Ingredients: Pork belly, sauerkraut, sweet potato powder, onion, ginger, a Chinese cabbage with pepper, weighing about 1 kg and a half. Wash the Chinese cabbage, dry it, shred it, put it in a big fresh-keeping bag, add a spoonful of salt and vinegar, mix well, marinate for a few minutes, tie the bag tightly and rub the Chinese cabbage vigorously until the water is squeezed out.

working methods

1. Stir-fry pork belly first. Put ginger slices, pepper, onion and proper amount of water in the pot. After the water boils, cook the pork belly for about 10 minutes. After the meat is cooked, take out the slices and keep the soup for later use.

2. Add base oil to the casserole. After heating, add onion and ginger slices until fragrant. After the pork belly slices are slightly fried, add sauerkraut and stir fry. Add the broth, add the soaked sweet potato powder, turn to medium heat, add salt to taste, stew, and pour the hot oil out of the pot.