The method of stewing sauerkraut with big bones is as follows: 1. Squeeze out the water from the sauerkraut, cut off the roots, take out a piece, and slice it horizontally with a knife.

2. Depending on the thickness of the vegetable leaves, divide the horizontal slices into two to three pieces.

3. Cut into shreds.

4. Soak in water. The soaking time depends on the acidity of the sauerkraut.

5. Wash the bones, put them into a pot of cold water, add 3 grams of ginger and 1 teaspoon of cooking wine, bring to a boil and cook for two or three minutes.

Rinse the boiled bones with warm water to remove any scum, and pour away the water that boiled the bones.

6. In another clean stew pot, add bones, 5 grams of green onions, ginger, 1 tsp of cooking wine, white vinegar, aniseed, Sichuan peppercorns, and dried hawthorn.

7. Pour in boiling water, the amount of water is slightly higher than the bones. After boiling, turn to low heat and cook for about 30 minutes.

8. Take out the soaked sauerkraut and squeeze out the water.

9. Put the sauerkraut into the stew pot, cover the pot and continue to simmer over low heat for about 2 and a half hours.

10. Add salt and chicken essence and mix gently.

11. Put some bones and pickled cabbage into a stone pot and bring to a boil.

12. Peel and dice the garlic, put it into a small bowl, then add soy sauce, sugar, and sesame oil, mix well to form garlic sauce, and serve together.