Ingredients: two big bones, one sauerkraut, cooking wine, pepper, star anise, ginger slices, green onions and sweet potato vermicelli.

You can start when the ingredients are ready.

Step 1: Cut the big bone into sections (usually let the seller cut it open when buying it), clean it, blanch it in cold water, and take out the cold water after boiling.

Step 2: Wash the big bones that have been watered, prepare the pressure cooker, put the big bones into the pressure cooker, add 1 spoon of cooking wine, a proper amount of water (higher than the bones), a handful of pepper, two star anises, a proper amount of ginger slices and green onions in turn, and select the cook the meat key to wait for other ingredients.

Step 3: Wash the sauerkraut and shred it with a knife. The finer the suggestion, the better.

Step 4: soak the cut sauerkraut in water for a while, simply rub it, take it out and dry it for later use.

Step 5: Burn oil, the oil temperature is 50% hot, add chopped green onion and Jiang Mo, and stir-fry sauerkraut.

Step 6: Pour the big bones and soup stewed in the pressure cooker, add appropriate amount of cold water, and continue stewing for about 20 minutes.

Step 7: Prepare100g sweet potato vermicelli in advance and soak it in boiling water for about15min.

Step 8: after 20 minutes, pour the vermicelli, add a spoonful of salt and a spoonful of soy sauce, and continue to stew for about 10 minutes.

Step 9: after stewing thoroughly, add some chopped green onion, stir well and prepare to turn off the heat and take out the pot.