2. Rinse the pork belly with water, control the moisture and cut it in half.
3. Soak sauerkraut in water. Those who like sour taste just soak for a while. If you don't like sour taste, soak for a while (I bought cut ready-made sauerkraut. If it's whole sauerkraut, cut it into shreds. Then wash it with water and dry it for later use.
4. Wash the vermicelli with clear water, and cut the onion and ginger for later use.
5. Put pork belly in a cold water pot, add pepper and star anise, and boil for ten minutes.
6. When the meat is cooked, take it out. Don't turn off the fire. Put sauerkraut, vermicelli, onion and ginger into the pot, bring to a boil, then turn to low heat and simmer slowly (don't put salt first).
7. After the cooked meat is slightly cold, cut it into pieces about 0.2 cm thick with a knife, and then put it into the pot to continue stewing.
8. Stew for about 20 minutes, pick up the vermicelli with chopsticks, taste it, stew the vermicelli, add salt and monosodium glutamate, and turn off the fire.