2. Add water to the pressure cooker, put the big bone into the pot, add onion, ginger, pepper and aniseed, and press the big bone until the flesh and blood are separated. I also added a piece of pork belly to the pot. Don't put salt in the soup. If you can't eat all the big bones in one meal, you can take them out and freeze them after cooking.

3. Take out a sauerkraut from the sauerkraut jar. Clean the sauerkraut, then cut it into three layers with a blade, and then cut it into filaments.

4. Soak the cut sauerkraut in clear water to remove floating acid, remove the water and knead it into balls. Prepare a handful of dry powder strips.

5. Take out a part of the pressed big bone (eat too much) and slice the pork belly. Then put the sauerkraut and vermicelli into the broth and stew until the vermicelli is transparent. Season with salt and you can eat.