Tools/Materials: 300g of fat and thin pork, 400g of frozen tofu, 500g of Guanli sauerkraut, 2 tablespoons of light salt soy sauce, 2 tablespoons of genuine oyster sauce, 2 tablespoons of cooking wine, one onion and ginger, half of garlic, appropriate amount of vegetable oil and chopped green onion.

1, preparation materials, pork belly.

2. Put cold water in the pan, put the cleaned pork, add cooking wine and onion ginger, boil over medium heat, boil for 3 minutes and then remove.

3. Put warm water in another pot, put in the boiled pork, put a piece of ginger, boil over high heat, turn to low heat and cook for about 20 minutes, until the pork can be easily inserted through with chopsticks, and let it cool after taking out.

4. After the pork is cooled, you can put it in the refrigerator for half an hour and cut it into thin slices. After freezing, you can cut it very thin.

5, pour out the sauerkraut, taste a little bit good, not very sour, do not wash, directly remove some water to the pot.

6, put the right amount of vegetable oil in the pot, add onion, ginger and garlic to stir-fry the fragrance.

7. Stir-fry the sauerkraut, stir-fry for a few more minutes, and then turn off the heat.

8, frozen tofu slices placed on sauerkraut, put light salt soy sauce, oyster sauce.

9. Add the pork slices just cut, put a circle along the pot, and pour the soup of pork just now, without ingredients. Simmer over medium heat, then simmer over medium heat 15~20 minutes. The stew tastes delicious.

10, stew the back pot and serve it, sprinkle a handful of shallots with bloom.