Ingredients: 5 pork bones with thick meat, fat pork with skin as big as fist 1 piece, northeast sauerkraut 1 000g, proper amount of lard, 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, 3 pieces of green onion, 4 slices of ginger, 3 pieces of star anise, cinnamon 1 piece, and pepper/kloc-0.

Practice:

1, soak the meat and big bones to get rid of blood, then wash off the bone dregs on the surface of the big bones one by one, and then rinse them clean;

2. Gas pressure cooker: put the big bones and meat into it, add clean water flush with the ingredients, add 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, 3 pieces of green onions, 4 slices of ginger, 3 pieces of star anise, cinnamon 1 small piece, pepper 1 small pinch, and put the granular ones into a seasoning box and cook together;

3. Screw the upper cover of the pressure cooker, turn to medium and small fire after the fire boils, start timing after SAIC, and press for about 25 minutes until the big bones are soft and rotten. The picture shows the pressed big flesh and blood, and the soup is thick and fleshy;

4, stew big bone meat, the best match is sauerkraut, which is resistant to stew and appetizing, not greasy;

5. Cut the sauerkraut into filaments. When cutting, the thick side needs to be cut with a thin blade, and the silk tastes good;

6. The cut sauerkraut needs to be washed in a basin for two or three times, and then the water is used for later use;

7. Start another wok, add lard that is more than the amount of cooking, add chopped green onion to smell after the fire is melted, and then add shredded sauerkraut and stir-fry for three or five times;

8. Pour the original soup of stewed meat into sauerkraut (the soup is not enough to be supplemented with boiling water). The amount is flush with sauerkraut, add half a spoonful of salt, boil over high heat and stew for 20 minutes. The soup is white and thick, and the juice is half of sauerkraut. Turn off the fire.