1. Cut the cooked pork belly into slices; it is best to add some bone meat; cut the cooked pork intestines into pieces; cut the blood sausage into slices diagonally; wash the sauerkraut and cut into thin strips; use for dry vermicelli Soak in boiling water and cut into long sections; cut the frozen tofu into slices.

2 Put the wok on the fire, add mixed oil to heat, add ginger slices and green onion segments and fry until fragrant, add shredded sauerkraut and stir-fry for flavor, add pork bone soup, add pork belly and pork belly. Bring tripe, vermicelli and frozen tofu to a boil, skim off the foam, add refined salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer over low heat for about 7 minutes, then use a slotted spoon to remove the stewed vegetables from the pot. , put into the soup.

3 Put the blood sausage into the pot, blanch it until the intestine slices are curled, take it out with a slotted spoon and place it on top of the stewed vegetables in the soup. Add MSG into the soup in the pot, and stir. Pour the soup into the pot, sprinkle with coriander knots, and serve with the garlic sauce.