Seasoning: salt, chicken essence, dried pepper, cooking wine, pepper, sesame oil, onion, ginger, garlic, star anise, fennel and pepper.

The steps are as follows:

1. Wash the pork belly, scrape the dirt off the skin with a knife, and put the onion, ginger, garlic, star anise, pepper and cold water in the pot.

2. Cook pork belly with fire, and add salt and pepper to the cooking wine. Fire soup can be milky white.

3. Wash the sauerkraut and squeeze out the water by hand, cut it into filaments, and cut the red pepper into filaments.

4. Cook the pork belly, cut it easily with chopsticks, and then take it out and put it in a cool place to cool it for later use.

5. Heat the wok, put a little oil in the wok, stir fry, and put dried Chili and chopped green onion in the sauerkraut to stir fry, which can make the sauerkraut taste more fragrant.

6. Put the fried sauerkraut and broth together in a saucepan and stew over high fire.

7. Cut the cold pork belly into pieces;

8. Add the sliced meat, add chicken essence and pepper to taste, collect the juice on high fire, and pour a little sesame oil before cooking.