Ingredients: Pork short ribs, sauerkraut Accessories: water, ginger, scallions, star anise Seasoning: salt, sugar, peanut oil Sauerkraut stewed pork ribs Method: 1. Put 10 grams of cooking oil and 20 grams of sugar in a pot and bring to a boil over medium heat.

2. Melt the sugar slowly, turn to low heat, and stir continuously with a spatula to heat the sugar evenly.

3. Stir-fry until the sugar bubbles turn from large to small and fine, then pour in 1 bowl of water and continue stirring.

4. After the water boils, turn off the heat and the sugar will be fried. Place it in a bowl and set aside.

5. Put in another pot, add the ribs and water, just enough water can cover the ribs.

6. After the fire has boiled for 6 minutes, turn off the heat after the blood foam in the meat is cooked out, take out the ribs and set aside.

7. Cut the sauerkraut into thin strips, clean and squeeze out the excess sour juice with your hands.

8. Cut the ginger into thin slices and the green onions into large sections 1 cm wide.

9. Pour the fried sugar color into the pot, add 5 or 6 bowls of water, and bring to a boil.

10. After the water boils, add ginger slices, green onion segments and aniseed and cook for 4 minutes.

11. Add the ribs until the water covers the ribs.

12. Cover the pot and simmer for about half an hour.

13. Add the sauerkraut, cover the pot and cook for 12-15 minutes. Add a little salt and turn off the heat.