1

Add a little lard first, then add the fat slices when the oil is hot. After the oil consumption in the meat slices is exhausted, directly add the pig bones (the oil amount is less than a quarter of the bones) and leave the meat slices in the pot.

2

Add appropriate amount of pepper and aniseed powder, stir-fry the pork bones until the surface of the pork attached to the bones changes from red to brown-gray cooked meat color (it is not necessary to stir completely).

three

At this time, add the ingredients made in a small bowl in advance, as follows.

Cut a quarter of onion and four cloves of garlic, put them in a bowl, add some salt and soy sauce, and make the ingredients.

four

Add water to the pot until the pork bones have not passed, cover the pot and simmer for half an hour.

five

Spread the cut potato pieces (3 cm square) on the pig bones and stew for 10 minutes.

six

Put the potato pieces on one side of the pot, and spread the shredded sauerkraut on the other side of the pot (sour juice will make the potatoes difficult to stew after the sauerkraut and potatoes are mixed).

seven

Depending on personal taste, sauerkraut and potatoes can reach a soft and glutinous taste after stewing for a period of time, usually about 20 minutes.

eight

When out of the pot, mash the soft potatoes with a shovel, stir the pork bones, sauerkraut and potatoes, and the aroma is overflowing, and the golden sauerkraut appears.