Main ingredients for 3 people

2 kilograms of sauerkraut, 3 kilograms of pork spine, 1 kilogram of pork belly

Accessories

Adequate amount of refined salt, 2 green onions, 2 star anise, 2 ginger slices, appropriate amount of dark soy sauce

Pork-killing vegetables

Step 1

You can buy whole sauerkraut You can buy cut ones, but because I’m too busy at work, I always buy sauerkraut to eat now, and I plan to pickle some myself this year. Choose sauerkraut: if it looks clean and has a normal color, it’s fine!

Step 2

Open the bag, squeeze out the water, soak it in tap water, then squeeze out the excess water and take it out, repeat this twice, and then soak it in warm water. Note: The temperature of the warm water may feel slightly hot to the touch. Soak the sauerkraut in cold water first because some things will be added to the bought sauerkraut when it is pickled. We rinse it to clean the sauerkraut. Soaking it in slightly hot water will remove some of the strong sour taste, so that it will taste better when you eat it. It doesn’t feel too sour and tastes delicious!

Step 3

Pork spine, cheap and delicious. Pork ribs are expensive and not suitable for stewing for a long time. I used 2 pounds of sauerkraut with three pounds of pork spine. You can also buy large pork bones

Step 4

You can also buy a pound of pork belly and put it in the butchered vegetables, like this The food will be more fragrant and there will be one more dish at the same time. Wash the pork belly, cut into two pieces and put in vegetables. Wait until cooked. Take it out and cut it into large pieces and eat it directly with garlic sauce. This is also a common and necessary dish at the pig killing feast. If you like meat, you will find it very satisfying. It is really good and delicious. It’s a pity that I can’t eat it. It’s too Tired of it! It's not pork belly, it's pork leg, which is much leaner. Pork blood sausage must also be added

Step 5

Add water to the pot and boil, put the pork spine in and blanch it for a while: first, to clean it, and second, to tighten it , there will be a lot of unclean foam.

Step 6

If you don’t have a large iron pot, you can use a casserole. What's more, the casserole doesn't absorb water, so you can keep cooking at a slow temperature. Punch out the water from the blanched pig tail bones and sauerkraut (crush it into a ball, just use normal strength, don't dreg the sauerkraut until it loses its moisture) and put it in a casserole. Fill the casserole with water, 1 tablespoon dark soy sauce, 2 green onions, 2 slices of ginger, 2 aniseed, and appropriate amount of salt. Open the pot and taste the soup. Don't make it too salty, just have a salty taste. When pickling sauerkraut, the manufacturer will put a lot of industrial salt, so the sauerkraut itself is soaked in salt and has a salty taste. Turn on the heat, bring the pot to medium heat, and simmer for about 2 hours. When the meat is cooked, turn off the heat.

Step 7

We can stew it in the morning and eat it at noon, which will help the sauerkraut to fully develop its flavor. . You can also make it at night and eat it in the morning. When ready to eat, heat the dish in a large spoon. The sauerkraut stewed in an iron pot will fill the house with fragrance. You can make more of this dish so you don't have to worry about it being leftovers. Reheat the leftovers. The more times you reheat, the better it tastes!