Ingredients: 800 grams of big bone and 500 grams of pork belly; Pickled cabbage;

Accessories: oil, salt, fragrant leaves, pepper, star anise, onion, ginger and cinnamon.

step

1

Shred sauerkraut and soak in water for a while.

2

Cut big bones and wash them.

three

Blanch the big bone with water.

four

Prepare materials

five

Stir-fry big bones after oil heating

six

Add appropriate amount of water and boil for later use.

seven

Take out the sauerkraut after soaking.

eight

Put a small amount of sauerkraut, pepper and star anise in the pressure cooker.

nine

Pour in the cooked big bones and soup.

10

Add the remaining sauerkraut, and add fragrant leaves, cinnamon and appropriate amount of salt.

1 1

Keep the pressure for half an hour, and then you can eat.

skill

1. Pickling sauerkraut takes a long time and is too sour, so soaking in water for a while can remove some sour taste;

2. Stir-fry the bones in oil, and then put them in a pressure cooker, so that the fried bones are particularly fragrant.