Let's take a look at the ingredients to be prepared, big bones and pork belly, soaked in water for 3 or 4 hours in advance, in order to soak the blood out ~

Prepare sauerkraut, shred it and soak it in water in advance, otherwise it will be too sour. Sauerkraut is pickled in my own home ~

Then you need the right amount of onion, ginger and star anise ~

First put the bones and pork belly in the pot, fill it with water, and don't cross the bones ~

Look at how much foam there is, just to tighten the foam on the bone ~

At this time, fish out the sauerkraut and try to dry the water for later use.

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Take the pork belly out of the pot, rinse off the foam with cold water, and pour out the water in the pot ~

Drain the pot again, put the bones and meat in, enlarge the ingredients, boil the onion, ginger and salt with high fire, and start stewing over medium heat ~

During the period, you can put a spoonful of white vinegar in it, which will help the bones release calcium and make the soup more nutritious ~

Let the bones stew, now we fry sauerkraut, put oil in the wok, add onion, ginger and aniseed ~

Then let out smoke and cooking wine ~

Then add sauerkraut and stir fry. After a while, you can turn off the fire.

At this time, fish out the pork belly and slice it for later use. Don't cut it too thin Eating thicker will be very enjoyable ~ [naughty]

After the pork belly is fished out, put the fried sauerkraut into the bone pot and stew it with the bones ~

Stew for about 20 minutes, then put the pork belly in and continue stewing, stewing, stewing ~

Stewed, put the blood sausage slices in ~

Blood sausage will be fine in a few minutes, and the color will be darker. You can add a little salt to taste and you can cook ~ ~