1. Squeeze the pickled cabbage to remove water, cut off the roots, take a slice down, and slice it horizontally with a knife.

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

3. Cut into silk.

4. Soak in water, depending on 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 them for two or three minutes. Wash the boiled bones with warm water to wash the floating foam, and pour out the boiled water.

6, another clean stew pot, add 5 grams of bone, onion, ginger, cooking wine 1 teaspoon, 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 soaked sauerkraut 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, put some bones and sauerkraut into a stone pot and boil.

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