Seasoning: salt, chicken essence, onion, ginger, pepper, aniseed,

Exercise:

1. Add pork belly, onion, ginger, pepper, aniseed and enough water to the pot, bring to a boil, skim the floating foam and continue cooking for about half an hour;

2. Cool the cooked pork belly and cut it into thin slices for later use;

3. Slice sauerkraut, add pork belly slices, pour in broth, cook for 15 minutes to half an hour, and season with salt.

Production skills:

1, pork belly should be as thin as possible to make cooked meat more tender, fat but not greasy;

2. If you want to cut the pork belly thinner, you can freeze the cooked meat in the refrigerator before cutting it.

3. Shredded sauerkraut can be washed with water for two or three times. Don't wash too many times. Sauerkraut is not delicious.

4. When cutting sauerkraut, cut it horizontally with a knife, then tear it by hand, code the pickled sauerkraut together and cut it into filaments;

When cooking this dish, you can add sticks to the stock and cook it together. If you like to eat vermicelli, you can also put some. You can fry sauerkraut first and cook it yourself at home, which is not so particular;

6. When eating white meat with sauerkraut, be sure to dip it in garlic juice. Garlic juice is very simple, that is, mash garlic and pour it into soy sauce. Meat and sauerkraut can be eaten with garlic juice, which is fragrant and greasy!