Required materials: 1 northeastern sauerkraut, 1 ? pounds of pork spine, 1 handful of vermicelli, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 1 dai mai, a few peppercorns, 1 tablespoon of cooking wine,

1. Vermicelli need to be soaked in advance, put the vermicelli in warm water and soak for 1-2 hours, soak the vermicelli until there is no hard center, the vermicelli should not be soaked with boiled water, soak with boiled water, vermicelli It is easy to crumble and the texture is not strong.

2. Pork spine soaked in water for 1-2 hours, the spine of the blood soak out, the sauerkraut leaves peeled down, the thicker parts of the vegetable gang, with a knife blade into thin slices, and then cut the sauerkraut into thin slices, put into the water to cast wash again, sauerkraut silk fish out, with the hands of the sauerkraut shredded clutches the water to be used. If the sauerkraut is more acidic, cast wash twice to remove part of the acidity.

3. Add water to the pot, cold water into the pork spine blanching, water boiling, skimming foam, cook for 5-6 minutes, the spine out, put into warm water to wash the blood foam, drain the water. Pork spine blanching, can remove the fishy flavor of the bones.

4. Add oil to the pan and heat, add sauerkraut and stir-fry for 2-3 minutes, add chopped green onion, ginger, peppercorns and seasonings and stir-fry evenly.

5. Put in the blanched pork spine, pour in hot water, the amount of water and the spine can be the same, high heat boil, turn to medium-low heat and cook for 40 minutes.

6. To time, down into the vermicelli, add salt to taste, continue to stew for 10 minutes, the vermicelli stew become transparent, turn off the fire, sheng out can be, a pot of bones stewed sauerkraut is done.