Material preparation: Chinese cabbage, salt, pork belly, onion, ginger, garlic, dried pepper, chicken essence, aged vinegar, soy sauce, oil consumption, pepper, starch, etc.

1. Tear the washed cabbage into small pieces by hand, then add two spoonfuls of salt, stir well and marinate for 20 minutes.

2. Wash the pork belly and cut it into thin slices. Chop garlic, chop ginger, cut dried pepper into small pieces, and cut onion into sections.

3. Prepare a small bowl, add a spoonful of salt, a spoonful of sugar, a little chicken essence, a spoonful of aged vinegar, two spoonfuls of soy sauce, a spoonful of oyster sauce, a little pepper and a small bowl of water, and stir well for later use.

4. Wash the sauerkraut with clear water, add a small amount of cooking oil to the pot, add pork belly after the oil is hot, stir-fry the pork belly, add onion, ginger and garlic, then add dried pepper, and stir-fry over high fire.

5. Stir-fry the spicy taste, stir-fry the cabbage with high fire, add the prepared juice after stir-frying, and finally add the water starch to stir evenly.