1. First, wash the sauerkraut. Wash the purchased sauerkraut twice, then drain it and put it on a plate for later use.

2. Cut the large bones into appropriate sizes, clean them, drain them and set aside.

3. Cut the ginger into slices, about three or four slices are enough, and cut the green onions into strips.

4. Add vegetable oil to the pot, heat it up, add ginger and green onion to the pot and stir-fry until fragrant, then add large bones and stir-fry.

5. Fry until the surface turns yellow, add braised soy sauce and stir-fry a few times.

6. At this time, add the sauerkraut prepared previously and continue to stir-fry.

7. Stir-fry until the sauerkraut has a uniform soy sauce color. Add an appropriate amount of water. Because the big bones need to be stewed for a longer time, you need to add more water. Then add star anise and Sichuan peppercorns, then cover and cook over high heat. Turn on the heat and reduce to a simmer.

8. When there is a little bit of soup left, add salt, chicken essence, and minced garlic, put it into a plate, and serve.