Ingredients: 3 pork spines, 1 pork belly, 300g sauerkraut, potato 1 piece, half green onion, 5 cloves of garlic, 5 slices of ginger, 2 tablespoons of soy sauce 1 spoon of soy sauce, salt 1 spoon, thirteen spices seasoning powder 1 spoon. ?

Step 1: Soak bleeding water in pig spine, add cooking wine and ginger to boil in cold water, take out warm water and clean it, and control the water for later use. Pickled sauerkraut is bought in bags in supermarkets, and it will contain preservatives and a lot of salt. It needs to be soaked in clean water for 10 minutes, and then washed several times, in order to remove the salt and preservatives. I like pork belly to be fat and thin, and cut the side dishes and seasoning dishes for later use.

Step 2: Boiled pork spine. If you use fresh pork bones, you can directly fry them in the pan without scalding hot water. First, stir-fry the fat in the pork belly with a small fire, add a little sunflower oil, stir-fry them into golden dried meat, stir-fry the pork spine until golden brown, and then put the lean meat, also stir-fry until golden brown.

Step 3: Then add green onions, ginger and garlic and fry them. After frying, you can add seasonings. Two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of salt, one spoonful of thirteen spices seasoning powder, the kind of powder with pepper aniseed can also be used, and one thirteen spices can also satisfy everything. Stir-fry until the pork spine is colored, then add potatoes and continue to stir fry.

Step 4: Stir-fry the potatoes, add water to cover the meat, boil over high heat, and then simmer over medium heat. When the water boils, turn to medium heat and stew slowly. After stewing for an hour, add chopped sauerkraut and stew for 20 minutes on low fire. You should control the time yourself. If there is more water, it will be more, and if there is less water, it will be shorter. Such a plate of pork stewed sauerkraut made in Inner Mongolia is ready.