(1) Seasoning: pork belly, sweet potato vermicelli, northeast sauerkraut, onion and garlic, rice wine and salt.

(2) Practice: Wash the kimchi and cut it into filaments, and cut the pork belly into pieces. Add the right amount of oil to the pot, add the onion and garlic to saute, and then put the pork belly slices into the pot and fry until it is 8 perfect. Stir-fry with appropriate salt and rice wine, then add cold water, and stew the sweet potato vermicelli and kimchi when the water boils.

2, raw pork sauerkraut jiaozi

(1) Seasoning: dumpling skin, raw pork, onion and garlic, northeast sauerkraut, pepper powder, salt, oil and rice wine.

(2) Practice: Wash the raw pork, chop the stuffing, add rice wine, minced onion and garlic, and stir well. Clean kimchi, soak it in cold water for more than ten minutes, squeeze out the water, cut it into powder, put it into the mixed dumpling stuffing, and add a little salt and oil to mix it.

3. Stewed ribs with sauerkraut

(1) Seasoning: pork ribs, northeast sauerkraut, onion and garlic, rice wine, salt and pepper.

(2) Practice: Cut kimchi into filaments, and then squeeze out the water. Blanch pork ribs with water first, remove the foam, scoop them up and let them cool, pour cold water into the pot, add appropriate salt and pepper and stew for 20 minutes. A small amount of oil in the pot, onion and garlic are sauté ed, poured into kimchi for processing, and stewed pork ribs and soup are poured into the pot, and can be eaten after stewing.